Racks of lamb with fennel and baby potatoes
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 2racks of lamb
- 500 gfennel
- 600 gbaby potatoes
- 2 tbspolive oil
- 1 tspsalt
- 1 tbspolive oil
- ¾ tspsalt
- a littlepepper
- 70 ghazelnuts
- ½ bunchsage
- ½ tbspolive oil
- 1organic lemon
Instructions
Step 1
Remove the meat from the fridge approx. 30 mins. prior to cooking.Step 2
Mix the fennel, potatoes, oil and salt on a baking tray lined with baking paper.Step 3
Approx. 30 mins. in the centre of an oven preheated to 180°C.Step 4
Heat the oil in a frying pan. Season the meat, brown on all sides for approx. 4 mins., place the meat on the tray next to the vegetables. Insert the meat thermometer into the thickest part of one rack of lamb. Mix the nuts, sage and oil and sprinkle over the top.Step 5
Approx. 15 minutes. The core temperature of the meat should be approx. 55 °C. Slice the meat into double cutlets, serve with the vegetables and nuts. Garnish with lemon zest.