RACK OF LAMB ROASTED CORN

special menu recipes for you in the new year 2015
HAPPY NEW YEAR 2016

        RACK OF LAMB ROASTED CORN

ingredients:
750 grams of rack of lamb, ready to use
Ready-made mayonnaise

Ingredients marinade:
250 ml tomato sauce
Brown sugar, melted
  6 pieces of ivory or cayenne pepper
2 tablespoons soy sauce
2 tsp paprika powder
1 teaspoon chili powder
2 teaspoon tabasco
4 cloves garlic, finely chopped

Grilled corn:
2 pieces of fresh sweet corn, halved
2 tablespoons olive oil
100 grams unsalted butter, cut into rough
salt to taste

Coleslow (a type of salad):
4 purple cabbage leaves, thinly sliced
1 carrot, shaved
1 whole lemon citrus water grab

How to make:
- Boil ribs in boiling water for 5 minutes, to reduce fat. Remove and drain. Enter boiled ribs in the marinade, mix well. Put it in the refrigerator for about 1 hour, set aside.
- Grill ribs over coals while behind occasionally and brush the remaining marinade to ribs cooked, remove from heat. Set aside. Grease a piece of corn throughout the premises olive oil until blended. Put a piece of butter on the corn, roasted corn on hot coals while behind occasionally until cooked, remove from heat. Sprinkle with a little salt until blended. Set aside.
- Coleslow: Mix red cabbage with carrots, add the lemon juice. Let stand for 15 minutes, squeeze.
- Serve ribs with grilled corn and complement.