Allow one rack of lamb for 2 to 3 people
- Brush the meat with a mixture of olive oil, garlic and pepper, distribute sprigs of rosemary all around, and leave to marinate for a good hour at room temperature. (Or overnight in the refrigerator; in that case, take the meat out 1 hour before grilling.)
- Heat the grill for a few minutes, place the meat "meat side" down on the grate, away from the flames, close the lid to retain the heat (over 300°C), and turn after 7 minutes.
- After 14 minutes in total*, remove the meat, wrap it in butcher paper, cover it with a few kitchen towels and let it rest for about ten minutes.
- Carve and serve.
- Cooking time will depend on the thickness of the cut and the heat of your grill. Increase the cooking time by 2 minutes per side for medium doneness.
Zucchini skewers
- At the same time, cut one yellow zucchini and one green zucchini into large cubes. Thread them onto a skewer, alternating colours.
- Grill for about ten minutes, turning them from time to time.
- If preparing them in advance, brush with a little oil, pepper, salt and garlic.
Mushrooms
- Choose large button mushrooms, wash them, remove the stems and scrape out the inside slightly.
- Finely chop the stems, garlic (one small clove per mushroom) and parsley.
- Mix with a teaspoon of butter (1 tsp per mushroom).
- Add the scraped-out mushroom flesh, pepper and salt.
- Mix well and fill the mushroom caps.
- Grill for about ten minutes.
Potatoes with sun-dried tomatoes
- Use potatoes that have already been steamed (for example, leftovers from the previous day’s raclette).
- Depending on the thickness of the skin and their size, peel them and cut into pieces, sauté over medium heat in a little oil, and add finely chopped garlic.
- Just before they are ready, add strips of sun-dried tomatoes. Season with salt and pepper.
Enjoy with a Cornalin Montibeux, a true marvel!
