Lamb loin with anchovy sauce and grilled corn
4 servings
30 minutes
Grilled lamb rack with anchovies and corn is an exquisite dish that combines rich meat notes with a savory sea freshness. European cuisine has gifted the world many variations of lamb preparation, and this recipe is one of the brightest. Tender meat, marinated for maximum flavor, is seared to a golden crust and then baked to perfect juiciness. The anchovy-garlic sauce adds depth and refined aroma, enhancing the flavor of the meat rack even more. The side of sweet, slightly roasted corn adds a pleasant contrast of textures. The dish pairs wonderfully with a glass of red wine and highlights the gastronomic sophistication of those who choose it. Perfect for dinner when you want to experience harmony in flavor nuances.
1
Prepare the lamb rack. Place it in the refrigerator for a day, wrapped in a towel to absorb all moisture.
- Lamb loin: 500 g
2
Before frying, let the lamb reach room temperature. Cut along the ribs so that each piece has 3-4 chunks. Fry in vegetable oil on each side, then place in the oven for 10-15 minutes at 180 degrees depending on the desired doneness.
- Lamb loin: 500 g
- Vegetable oil: 100 ml
3
Sauce. Finely chop garlic and anchovies. Mix them together. Heat vegetable oil in a saucepan, then add butter. Add garlic and anchovies. Do not bring to a boil. Whisk or blend as preferred. Salt and add pepper to taste.
- Garlic: 4 cloves
- Anchovies: 50 g
- Vegetable oil: 100 ml
- Butter: 100 g
- Anchovies: 50 g
- Garlic: 4 cloves
- Anchovies: 50 g
- Garlic: 4 cloves
- Anchovies: 50 g
- Garlic: 4 cloves
- Anchovies: 50 g
- Garlic: 4 cloves
- Anchovies: 50 g
4
Fry the boiled corn in butter. Cut it in half into two portions.
- Corn cobs: 1 piece
- Butter: 100 g
5
Before cutting the lamb along the rib, cover it with a bowl for a few minutes. Then cut along each rib.
- Lamb loin: 500 g