TIME: 75 min
DIFFICULTY LEVEL: 2
8 racks of lamb (500 gr/rack), with the bone
Salt to taste
Pepper to taste
For the vinaigrette:
2 onions, finely chopped
¾ cup parsley, finely chopped
4 tbsp rosemary
4 tsp thyme
2 cloves garlic, finely chopped
240 ml red wine
240 ml balsamic vinegar
6 tbsp mustard with honey Kalamata Papadimitriou
In the Dutch oven, place the racks of lamb and season well with salt and pepper.
In a bowl, add the onion, parsley, rosemary, thyme, garlic, wine, balsamic vinegar and the mustard with honey and mix thoroughly.
Add a bit more salt and stir well.
Pour the vinaigrette over the lamb, making sure that the meat is fully covered, and allow it to marinate for at least 12 hours.
12 hours later, preheat the oven at 200οC.
Place the Dutch oven in the preheated oven; 10 minutes later, reduce the temperature to 180οC.
Allow the lamb to braise for about 1-1 ½ hours, until the vinaigrette has thickened and the meat is done.