Rack of Lamb with Greek Salad and Tzatziki


1 rack of lamb (8 ribs)                                                         2 pers

1 sprig of rosmary

Turn on the barbeque, when hot enough brown the rack all over and then let stay on the indirect heat for 10 min. Take the rack of and rest for at least 10 min.





250–300 g plum tomatoes cut into quarters

1 big bell pepper cut into dices

1 small cucumber cut into dices

1 little red onion thinly sliced

black olives

100 g goat feta

dry oregano drizzle at the top

2-3 tbsp olive oil

salt and pepper

Mix all ingredients together and place the feta on top and drizzle the dry oregano





1 cucumber grated and squeeze the excess water out

5 big tbsp. greek yogurt 0% or 2%

1 clove of garlic grated

salt and pepper

Mix the yogurt with garlic, salt and pepper, add the squeezed cucumber into the yogurt and mix well. Just before serving drizzle a bit olive oil and dried dill and a black olive.



Green Beans:

250 g green beans

1 tbsp olive oil

pinch of salt

Let the beans simmer for 3 min so they still are a bit crunchy, quickly rinse with cold water, but not too much. Add the olive oil and toss the beans into it and drizzle the salt over.



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