Grilled Lamb Ribs with Brie Cheese

• 1 whole lamb rack (4.5 lbs/2kg approximately)
• Inter-fine grilling salt to taste

For the “criolla” sauce

• 0.2 lbs/100 grs white onion
• 0.1 lbs/50 grs red bell pepper
• 0.1 lbs/50 grs yellow bell pepper
• 0.1 lbs/50 grs green bell pepper
• salt and pepper to taste
• 25 ml vinegar
• 50 ml neutral cooking oil

For the warm brie cheese

• 0.5 lbs/250 grs brie cheese
• 0.20 ml olive oil
• Thyme to taste
• Basil to taste
• 0.04 lbs/20 grs honey
• 0.1 lbs/50 grs hazelnuts
• 0.04 lbs/20 grs arugula

1. Add salt to taste to the lamb rack before taking it to the grill.
2. Cook the lamb rack for 1:30 - 2 hours on the bone side, on low heat.
3. Turn it over, and cook it on the meat side for about 30 minutes, also on low heat.
4. For the warm brie cheese: spread some olive oil on the brie cheese.
5. Wrap it in foil and take it to the main grate of the grill. Let it warm up for 5 minutes on high heat.
6. Once served, drizzle the cheese with honey. Spread some hazelnuts, and add honey again.
7. Add thyme and basil to taste on top of the brie cheese.
8. For the criolla sauce: chop the onion, and the green, yellow and bell peppers. Mix them all together and add salt and pepper to taste.
9. Add vinegar, neutral cooking oil and mix.
10. Spread some “criolla” sauce on the lamb rack.
11. Enjoy!