Lamb rack

Cut the meat into pieces. They need to be marinated.

Marinade: rosemary + pepper + garlic + olive oil. Marinate the meat for 1 hour.

Next, fry the meat in a hot frying pan until a golden crust appears.

Then add wine and broth to the pan. The loin on the bone should be stewed for about 2 hours. If the meat is younger, then you can handle it in 1.5 hours.

Prepare the sauce: finely chop the onion, garlic. Fry this mixture in an oiled pan.

The broth that remains from the meat must be filtered and poured into the onion-garlic mixture. Simmer for 15 minutes. Salt, pepper, add thyme, a piece of butter.

After removing the onion mixture from the heat, it is necessary to cool it and pierce it with a blender. The sauce is ready.

Pour the sauce over the meat.

If you decorate the meat with a cinnamon stick, then it will acquire a special taste and spice. Recommended!

We prepare a side dish: cook mashed potatoes, add grated mozzarella (for every 100 g of potatoes - 40 g of cheese). Puree will turn out unusually tender. For a more interesting flavor, you can add more garlic oil.

We spread the puree in portions along with the meat on plates. The portion laid out with the help of a culinary ring looks very nice.

Next, fry the spinach - put on top of the mashed potatoes.

Add a sun-dried (deep-fried) tomato to a plate.

You can complete the serving with a decoration of greenery.