MEDITERRANEAN LAMB

Lockdown day#738

Mediterranean lamb slowly oven baked then grilled.

1 rack of lamb
3 cloves fresh garlic
1 lemon (juiced and sezt)
¼ Moroccan preserved lemon
1 teaspoon dried rosemary
1 teaspoon oregano
1 teaspoon mint
50 ml olive oil
pinch of dried chilli flakes

Marinade:
In a blender add the garlic, lemon, Moroccan preserved lemon, herbs, olive oil and the dried chilli flakes.
Blend into a thick creamy paste and spread over both sides of the rib.

Oven bake closed at 170°C for 3 hours then open bake with cooked potatoes tossed in olive oil for another 30 minutes.
Grill for a few minutes until the fat on lamb starts browning.
Soft and juicy. Comfort food.

Recipe and photo: Elsabie Templeton