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Grilled lamb carré - Perhaps the most luxurious part of the lamb

Name: Grilled lamb carré - Perhaps the most luxurious part of the lamb
Yield: 4Portions
Ingredients: 12 bein lamb carrè; 1 can canned tomatoes; 2 dl white wine; 2 dl lamb broth; 1 pcs shallots; 1 pcs chili; 2 cloves garlic; potatoes; asparagus beans; oil; garlic; rosemary; salt and pepper

Lamb carré is a very good piece of lamb. It can be grilled! It tastes fantastic and looks very inviting. Here I have served it with a tomato sauce, green beans and raw fried potatoes. A good dish with fresh flavors and colors.

Ingredients

Portions

12 bein lamb carrè
1 can canned tomatoes
2 dl white wine
2 dl lamb broth
1 pcs shallots
1 pcs chili
2 cloves garlic
potatoes
asparagus beans

Marinade

oil
garlic
rosemary
salt and pepper

Step 1

Start by making the marinade for the lamb. Here you can just take a little of each and drive to a dressing in a blender. Grease the lamb with this and leave for a few hours. It is important that you take the lamb out 1-2 hours before you start grilling.

Step 2

The lamb must be at room temperature before you start. Wash and dry the potatoes. Divide into boats and place in a fireproof pan. Rub the potatoes with oil, salt and pepper and fry until tender and fine. I fry at 180 degrees hot air for about 1 hour.

Step 3

To make this sauce, start with a saucepan with a little oil. Add finely chopped shallots, chili and soften before adding the wine. Let the wine boil down to about 50% before adding the tomatoes and lamb broth. Continue to cook and smooth the whole sauce with a hand mixer. Strain the sauce through a sieve so you get a completely smooth sauce.

Step 4

Boil the asparagus beans in salted water for 1-2 minutes and place straight in ice-cold water. Just before serving, heat them in a saucepan / pan with a little butter and salt. This way they get a crispy consistency and nice green color.

Step 5

Now everything is ready to finish the dish. Grill the lamb carré on direct heat first so the piece gets a nice surface. Then move the meat to indirect heat and grill further until the core temperature reaches 62 degrees. Start by placing the sauce on the plate. Then add potatoes and asparagus beans. Finish by placing the meat in a neat middle. Feel free to sprinkle a little salt on the meat just before serving. Good luck.