Once a year there is a hunt for young meat on Privoz in Odessa. In April and May, avid meat eaters storm the counters in search of lean and tender lamb. The hunting season is caused by the influence of the first warm sunny days, which one wants to spend outside. While nutritionists all over the world trumpet that young meat is easily absorbed by the body and is a source of proteins, minerals, and vitamins, the main motivation for the Odessa meat-eater is the reason to spend a tasty and carefree weekend with friends.
Once a year there is a hunt for young meat on Privoz in Odessa. In April and May, avid meat eaters storm the counters in search of lean and tender lamb. The hunting season is caused by the influence of the first warm sunny days, which one wants to spend outside. While nutritionists all over the world trumpet that young meat is easily absorbed by the body and is a source of proteins, minerals, and vitamins, the main motivation for the Odessa meat-eater is the reason to spend a tasty and carefree weekend with friends.- Prep time: 15 minutes + 2 hours’ marinating
- Cook time: 15 minutes
- Serves: 4
- Difficulty: medium
- Course: main course
- Cookware: meat chopping board
- Cuisine: Odessa
Ingredients
- 1 kg rack of lamb
- 50 ml olive oil
- 3 sprigs of rosemary
- 5 stars of anise
- 2 tsp cloves, grounded
- 1 tsp cinnamon, grounded
- ½ tsp cumin
- ½ tsp curry powder
- ⅓ tsp cardamom, grounded
- ⅓ tsp anise, grounded
- 10 black peppercorns
- sea salt
Cooking method
Step 1
Trim the meat from fat and silver skin. Carve the meat into pieces with 2 bones each.
Step 2
Season the meat with salt, all the spices, pour over with olive oil, add rosemary. Rub marinade all over the meat. Marinate in the refrigerator for at least 2 hours.
Step 3
Grill the meat for 10-15 minutes. To prevent the meat from burning, it should be periodically sprinkled with water, and the fire should not be allowed to ignite. Put the cooked meat in a bowl, cover, and let it rest for 4-5 minutes.
My tips and tricks:
Chef Ivan, who knows everything about meat, says that you can cook a rack of lamb in a frying pan. Although, of course, you will lose the aroma of haze, summer cottage evening, and sweet leisure time with friends near the grill. But still, if you are determined, take a frying pan, fry the meat over high heat from all sides. Then reduce heat to medium, cover, and cook for a further 10-15 minutes.
- 1 kg rack of lamb
- 50 ml olive oil
- 3 sprigs of rosemary
- 5 stars of anise
- 2 tsp cloves, grounded
- 1 tsp cinnamon, grounded
- ½ tsp cumin
- ½ tsp curry powder
- ⅓ tsp cardamom, grounded
- ⅓ tsp anise, grounded
- 10 black peppercorns
- sea salt
- Trim the meat from fat and silver skin. Carve the meat into pieces with 2 bones each.
- Season the meat with salt, all the spices, pour over with olive oil, add rosemary. Rub marinade all over the meat. Marinate in the refrigerator for at least 2 hours.
- Grill the meat for 10-15 minutes. To prevent the meat from burning, it should be periodically sprinkled with water, and the fire should not be allowed to ignite. Put the cooked meat in a bowl, cover, and let it rest for 4-5 minutes.