- You must avoid at all costs ignite the coal with some liquid, as this contaminates the food.
You should always preheat your grill, either with the charcoal about to fathom or with the highest temperature in the gas burners.
Clean your grill when it is still hot with a wire brush, it will eliminate excess food stuck.
The oil will prevent your food from sticking to the grill, but you should add it to the food, instead of sprinkling it on it.
When using direct fire to cook food, it should only be used for soft or small cuts.
- 1 rack of eight-rib lamb
- 1 1/2 cups chopped parsley
- 1/2 cup grated Parmesan cheese
- 1 cup panko
- 1/2 cup butter in small cubes
- 2 cups of sweet potato puree
- 2 tablespoons of oil
Salt the ribs and seal with the oil in a frying pan over high heat on the side of the fat. When ready, reserve in a tray.
In a bowl mix the parsley with the Parmesan cheese and the panko, add the butter and work the mixture with the fingertips. When they are integrated, put them in the ribs forming a crust.
Bake the rack at 180º C for 20 minutes. Raise it and serve the accompanying pieces with mashed sweet potato.