Rack of lamb in the oven

Step-by-step cooking

1. Step 1:

   

   How to make a lamb square in the oven? Wash the oranges well and pour boiling water over them, then dry them with napkins. Meat, of course - the fresher, the better. Unfortunately, it will not work to replace mutton with something else, it is she who is needed.

2. Step 2:

   

   Wash oranges, scald with boiling water, dry with napkins. Cut off IMMACULATE strips of zest from one (they decorate the finished dish). Wrap these strips in polyethylene and put them in the refrigerator so that they do not dry out. Grate the rest of the zest from TWO oranges on a not very fine grater. The third one should remain intact.

3. Step 3:

   

   Squeeze the juice from both oranges with the cut zest.

4. Step 4:

   

   Mix the marinade of orange juice, cognac, soy sauce and 1 teaspoon of honey (i.e. most of the honey is not in the case yet).

5. Step 5:

   

   The loin is a specific piece - it is triangular. In order for the marinade to cover it completely, I use a flat-bottomed tray. I put orange skins under one side of it so that the bottom stands obliquely. Thus, the loin is covered with liquid almost completely, with the exception of the bone part. Every 30 minutes for 2 hours of baking, the piece needs to be turned over.

6. Step 6:

   

   About 10 minutes before the meat marinating time expires, start warming up the oven to 180 degrees (for gas - between average and maximum power, closer to average). When the oven warms up, remove the loin from the marinade and put it on a baking sheet on a medium level, bones down and the meat part of the piece up. The baking time can be from 18 minutes (like mine) to 25 (for those who prefer more fried pieces. Be guided by the oven.

8. Step 7:

   

   Drain the lemon zest from the marinade, and then mix the rest of the honey into it.

9. Step 8:

   

   Pour the liquid into a frying pan and start to evaporate it over high heat (10 minutes). It is not necessary to bring it to a thick consistency, otherwise as soon as this sauce cools down a little, it will no longer be torn from the frying pan, because it is on honey. In general, 10 minutes after the sauce boils, turn off the stove and leave it to cool down slowly. If by the time of serving it turns out that the sauce is too liquid, it is better to boil it again.

10. Step 9:

    

    While the sauce is evaporating, cut the zest set aside for decoration into thin strips (we had it in a bag in the refrigerator).

11. Step 10:

    

    If the serving will be made on an orange, then cut it into thick circles.

12. Step 11:

    

    After the stewing time, remove the meat from the oven, put it on foil and lightly coat with sauce.

13. Step 12:

    

    Form a foil envelope like this and let the meat "rest" for 10 minutes. In the meantime, prepare a plate for serving on the table - spread orange circles on it (if they are used), pour the sauce over it. If you preheat the plate, it will be impossible to pour the sauce in a trickle, it will spread out. The final touch: cut a piece of meat into 2 halves, cross the ribs and place them on a plate. The square is ready, you can sprinkle it with orange zest.