Rack of lamb with rosemary

Name: rack of lamb with rosemary
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 2 toe garlic; 4 el traditional olive oil; 400 g pomodorini canned tomatoes; 100 ml tap water; 2 sprig of rosemary; 4 broken sprig of rosemary; 750 g rack of lamb; 1 el balsamic vinegar matured on wood; 3 el balsamic vinegar; 300 g tagliatelle

Rack of lamb with garlic, tomato, rosemary, balsamic vinegar and tagliatelle

Ingredients

Kitchen Stuff

1 baking dish (30 x 20 cm)

Directions

Preheat the oven to 200 ° C.
Slice the garlic. Heat the oil in a pan and fry the garlic for 1 min.
Add the pomodorini with water, rosemary, pepper and salt and simmer for 30 minutes on low heat.
Meanwhile cut the rosemary into pieces. Make small notches in the meat with a sharp knife and insert the pieces of rosemary.
Drizzle the meat with the oil and vinegar and place in the baking dish.
Allow the meat to be cooked in the oven for about 20 minutes. Sprinkle every 5 minutes with 1 tbsp vinegar.
Cook the pasta al dente according to the instructions on the package.
Remove the sprigs of rosemary from the sauce and make it a little thinner with 3 tbsp of the pasta water. Season with pepper and salt.
Drain the pasta and mix in the tomato sauce. Serve with the lamb.