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Rack of Lamb with Oregano and Mustard

The rack of lamb is a delicious and very juicy meat that goes very well with different spices. We propose a recipe in which we will use Oregano and Valle Coronado Mustard. You will love the result!

INGREDIENTS

PREPARATION

First of all, we must ask the butcher to prepare the rack of lamb en carré. At home, we have to roll up the meat, leaving the bones facing up and surround it with kitchen string to tie it.

Wash the potatoes and cut them in the middle without removing the skin. Season with salt and pepper, sprinkle with Oregano and Valle Coronado grain mustard and place in a baking dish with La Chinata Extra Virgin Olive Oil.

Add the rack of lamb to the tray, season it with salt and pepper, add EVOO and sprinkle Oregano and Grain Mustard from Valle Coronado and a little La Chinata 5 Berries Pepper. In the same tray, cut the head of garlic in half and place it horizontally.

With the oven preheated to 190º, we put the tray with everything for 30-35 minutes until we see that the rib is golden.

Once we take it out of the oven, with a mortar, we add the head of roasted garlic, we add EVOO and a little Oregano, Mustard grain and Black pepper and we crush everything. Then, we add the mixture to the potatoes and the carré.

And ready to eat!

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