Carré De Borrego (1603) Na Braza, Ao Molho De Menta Gel C/ Batata Assada Recipe

Marinate the Lamb

In a bowl, combine olive oil, minced garlic, chopped fresh rosemary, salt, and black pepper. Rub this mixture all over the rack of lamb. Let it marinate for at least 30 minutes at room temperature or refrigerate for up to 2 hours.

Preheat Grill

Preheat your grill to a medium-high heat (about 400°F / 200°C).

Grill the Lamb

Once the grill is hot, place the marinated rack of lamb on the grill, bone side down. Grill for about 15-20 minutes for medium-rare, turning occasionally until browned and cooked to your desired doneness.

Rest the Lamb

Remove the rack of lamb from the grill and let it rest for 10 minutes before slicing.

Prepare Mint Gel

In a small saucepan, combine the fresh mint leaves, sugar, white wine vinegar, and water. Bring to a simmer over medium heat, stirring until the sugar dissolves.

Blend the Sauce

Once simmering, remove from heat and let it steep for 15 minutes. Then blend the mixture until smooth. Strain through a fine mesh sieve to remove leaves, and set aside.

Preheat Oven

Preheat the oven to 425°F (220°C).

Prepare Potatoes

Wash and halve the baby potatoes. In a large bowl, toss them with olive oil, salt, black pepper, and chopped fresh rosemary until evenly coated.

Roast Potatoes

Spread the potatoes in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until golden brown and crispy, tossing halfway through for even cooking.