How to Cook a Rack of Lamb on the Grill

Grilled lamb with warm beans and spinach

Ingredients:

1 teaspoon of olive oil,

1 small brown onion, cut in half, chop finely

1 clove of chopped garlic

2 bunches of English spinach, cut the stems, rinse, drain, roughly chop,

1 tablespoon of fresh lemon juice

1 x 400 g can of white beans, rinse, drain,

60 g fat-free feta cheese, chop,

6 (about 300g) mutton steaks, cut off excess fat,

4 tomatoes, cut in half lengthwise, olive oil

Cooking:

This dish is a great option for a picnic, for example, in the country.

True, there will be a lot of dirty dishes, and if you do not have running water, then a submersible pump will help out. Heat the oil in a large non-stick pan over medium heat.

Add the onion and cook, stirring, for 4 minutes, until the onion is soft.

Add garlic and spinach and cook for 1 minute or until spinach is weakened.

Add lemon juice and remove from heat.

Add beans and feta cheese, and mix well.

Season with salt and pepper. Preheat barbecue grill or barbecue.

Sprinkle lamb and tomatoes on both sides with olive oil.

Season with salt and pepper.

Grill lamb for 3 minutes on each side for medium-high-frying or until cooked to your liking.

Transfer to a plate and cover with foil.

Set aside to give the meat a little rest and gather juices. Meanwhile, to cook the tomatoes on the grill, fry them for 3 minutes on each side or until cooked. Slice lamb tightly across the fibers.

Divide the bean and tomato mixture among serving plates.

Add chopped lamb.

Season with salt and pepper to serve.