Rack of lamb with thyme and Salumificio di Franciacorta Lardo
A sophisticated main course, perfect if you love tender, pink and fragrant meat.
Ingredients
2 cloves garlic
30 g butter
1 kg rack of lamb
Salumificio di Franciacorta Lardo
6 tbsp extra virgin olive oil
Ground pepper
1 sprig rosemary
A few sprigs thyme
Salt to taste
1/2 glass white wine
Recipe for
4 people
Preparation
Take the rack of lamb and use a knife make shallow incisions between one rib and the next; melt the butter and oil in a pan and add a sprig of rosemary; brown for a few seconds to flavour.
Put the rack in the pan and brown on all sides for 2-3 minutes; then add the white wine and let it evaporate. Prepare a rectangle of baking paper large enough to enclose the rack, and cover the protruding bones of the ribs with foil.
In the cuts between the ribs, insert a slice of Salumificio di Franciacorta Lardo, sprinkle with pepper and add a slice of garlic and a sprig of thyme.
Drizzle the meat with a few tablespoons of the jus obtained from the previous cooking and adjust the seasoning; wrap the lamb in the baking paper, leaving the bones sticking out; cook for 10-12 minutes at 220°C. Remove from the oven, cut the rack into slices and serve drizzled with the juices.
Buon appetito!
