Racks of lamb with fennel and baby potatoes
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- Serves: 4 persons
- 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
Step 1Remove the meat from the fridge approx. 30 mins. prior to cooking.
Step 2Mix the fennel, potatoes, oil and salt on a baking tray lined with baking paper.
Step 3Approx. 30 mins. in the centre of an oven preheated to 180°C.
Step 4Heat 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 5Approx. 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.