Meat:
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.
SALAD:
Ingredients:
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
TZATZIKI:
Ingredients:
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.
