Lamb with Rosemary

To give the meat an appetizing crust, you can additionally roll the lamb in a mixture of Provencal herbs and coarsely crushed black, white and green peppers. To prevent the crust from charring from direct contact with the fire, the meat should not be fried on the wire rack, but on the barbecue lid used as a baking sheet.

Ingredients

• 1 bunch rosemary
• 1.5 tsp crushed black pepper
• 8 pieces of lamb with bone
• olive oil - 4 tablespoons
• sweet colored peppers for serving

Directions

1. Prepare and heat up your barbecue. Finely chop 2 sprigs of rosemary. Cut off excess fat and veins from meat. Place in a non-metallic dish, brush with olive oil. Sprinkle the meat with half the chopped rosemary and pepper and marinate for 20 minutes. Turn over, brush with oil again and sprinkle with remaining rosemary and pepper. Marinate for another 20 minutes.
2. Place the prepared meat on a hot wire rack. Fry for 2-3 minutes. from each side. At the end, throw a sprig of rosemary into the fire - the rosemary smoke will give the dish a specific flavor.
3. Serve with grilled bell peppers, seeded. Decorate with a sprig of rosemary.