Lamb with a sprig of rosemary, served with rösti on the side.
Photo © Jan-Erik Nilsson for CMC, 2009
On our meny today is a cut of lamb, not too overdone, which is the way I love it and rösti on the side. Rösti is fairly fast and easy to do, giving an interesting variation on how potatoes are served with a meal.
Cuts of lamb in the grill pan.
The cuts of lamb for this meal were marinated uncomplicatedly in some garlic, salt and rosemary. I think these three ingredients complement the flavour of the meat well and allows you to enjoy lamb as is.
If however, you’re looking to something more adventurous, then perhaps you could try this recipe for marinade:
1/3 cup white wine
1/4 cup ketchup
2 tablespoons cooking oil
2 tablespoons soy sauce
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/3 teaspoon crushed garlic
1/2 teaspoon mustard