Costolette Di Agnello Recipe
Grilled rack of lamb. Topped with sauteed mixed mushrooms in a sherry wine reduction sauce. Served with roasted potatoes and spinach.
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Ingredients
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Lamb and Sauce
Roasted Potatoes
Sautéed Spinach
Method
Preparing the Lamb and Sauce
- 1
Marinating the Lamb
Preheat your grill to high heat. Season the rack of lamb with salt, black pepper, and fresh thyme. Drizzle with 1 tablespoon of olive oil and rub the seasoning all over the meat. Set aside to marinate for at least 30 minutes.
- 2
Cooking the Mushrooms
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the mixed mushrooms and sauté until they are browned and tender, about 5-7 minutes. Pour in the sherry wine and simmer until reduced by half. Season with salt and pepper and set aside.
- 3
Grilling the Lamb
Place the marinated rack of lamb on the hot grill and cook for about 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Remove from heat and let rest for 5-10 minutes before slicing.
Roasting the Potatoes
- 4
- 5
Roasting the Potatoes
Spread the potatoes out on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until golden brown and crispy, flipping halfway through for even cooking.
Sautéing the Spinach
- 6
Cooking the Spinach
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds. Add the fresh spinach and cook until wilted, about 3-4 minutes. Season with salt and black pepper to taste.