KOUZINA

RECIPES

INGREDIENTS ( setves 4)

NGY TA LE MAP TARD MUS

2 racks of lamb loin or approx. 1 1/2 kg. of loin or shoulder chops 1/4 cup of olive oil 2 Tbsp. chopped fresh rosemary 2 cloves of minced garlic 1 tsp. black pepper 1 Tbsp. Dijon mustard 1/4 cup of Maple syrup 1 tsp. orange zest 1 tsp. sea salt

MB A

HOW TO Pre-heated oven, set to broil Rinse and pat-dry your lamb. If using racks of lamb, turn them to their underside and using a knife, scrape some of the silver skin to loosen enough of it to be held by your fingers. Tear if off the racks and discard it. In a bowl, add all the ingredients together, mix with a spoon and reserve about 1/3 cup for coating the lamb when its cooked. Spread the marinade all over your racks of lamb or lamb chops. Marinate at room temperature for an hour or better yet (recommended), overnight in the fridge. If cooking indoors, pre-heat your broiler and place your oven rack to the position closest to the broiler. Season your lamb racks with some coarse salt and fresh ground pepper. Set your racks of lamb face up (bone side down) on the tray and place under the broiler for 5 minutes a side for medium-rare. Brush reserved warm marinade over the top of the racks of lamb. If using gas or charcoal grill, pre-heat your grill to a high heat. Brush the grill surface with a grill brush and just before grilling, wipe the grill surface with a towel dampened with some vegetable. Grill for 3 minutes a side for medium rare, 4 minutes for medium. Allow your lamb to rest for 5 minutes before serving. Present on a platter with sprigs of rosemary and wedges of lemon. Serve with rice pilaf, grilled vegetables and pair with this Cypriot white from Paphos, a Kamanterena Xynisteri.