Grilled Lamb with Persillade Sauce

Main Dishes | French cuisine

⏳ Time

40 minutes + 1 hour

🥕 Ingredients

🍽️ Servings

Description

Grilled lamb with persillade sauce

Ingredients

Garlic - 1 head
Olive Oil - 8 fl oz
Rack of Lamb - 15.9 oz
Salt - to taste
Port Wine - 3 fl oz
Parsley - 1 bunch
Fresh Rose Hips - 2 stalks
Olive Oil - 3 fl oz
Champagne Vinegar - 2 spoons
Sugar - 3.5 oz
Ground Black Pepper - to taste

Step by Step guide

Step 1

Separate the garlic into cloves, setting aside three of them. Place the remaining cloves in a saucepan with 180 ml of olive oil. Simmer over low heat for one hour, making sure it doesn't boil. During this time, the garlic will become translucent and soft. Let it cool.

Step 2

Mix the remaining olive oil and 30 ml of port wine with three cloves of garlic, parsley stems (reserve the leaves), a sprig of rosemary, and a couple of pinches of black pepper. Pour the marinade into a baking dish and submerge the pieces of lamb in it. Cover with plastic wrap and refrigerate for an hour.

Step 3

For the persillade, mix the roasted garlic with garlic oil, vinegar, chopped parsley leaves, and rosemary; season with salt and pepper. In a saucepan, combine sugar, the remaining port wine, a pinch of salt, and simmer over medium heat until reduced by two-thirds.

Step 4

Preheat the grill. Place the meat on the grates and sear until a crust forms on both sides, then transfer to plates and drizzle with syrup. Serve with persillade sauce.