Patagonian Grilled Lamb Recipe

• Lamb rack of ribs

For the brine

• 0.22 lbs/100 grs salt
• 1 tbsp pepper
• 1 garlic clove
• a sprig of rosemary
• 1 lt warm water
• 25 ml oil
• 250 ml vinegar

1. Place the lamb on the clamp grill. Cook 3 hours on the bone side, then turn it over. It takes about 5
   hours to get perfectly cooked.
2. Meanwhile, get the brine ready: mix all the ingredients and stir until the salt is very well dissolved.
3. Spread the brine during the whole cooking.