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Ingredients

• corn on the cob
• cherry tomatoes
• spring onions
• arugula
• organic lime
• 1 pinch of salt
• 1 pinch of sugar
• olive oil
• 1 pepper
• olive oil
• rack of lamb

optional:

• dijon mustard
• fleur de sel
• fresh rosemary

Grilled rack of lamb with summer salad and lime vinaigrette

Directions

1. Peel garlic cloves and crush with garlic press for the rack of lamb. Mix with Fleur de Sel in a mortar and pestle into a paste.

2. Chop rosemary and add to garlic paste along with pepper and olive oil and mix. Rub the paste into the rack of lamb and let marinate for about 20 minutes.

3. Boil salt water in a pot for the sweetcorn. Strip husk and silk from the corn cobs. Place the cobs in the boiling water and let cook for 15 minutes. Remove and drain. Strip the kernels from the cobs.

4. Wash the other vegetables. Halve the cherry tomatoes. Finely slice the spring onions.

5. Wash and towel dry lime for the vinaigrette. Grate the zest and then press out the lime juice. Mix both with the Dijon mustard, salt, pepper and a pinch of sugar. Fold in the olive oil. Taste.

6. Wash and towel dry lime for the vinaigrette. Grate the zest and then press out the lime juice. Mix both with the Dijon mustard, salt, pepper and a pinch of sugar. Fold in the olive oil. Taste.

7. Dress the vegetables with the vinaigrette and place on the plates. Serve together with the rack of lamb.