Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Meat
Vegetables
How it's done
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Roast in the oven
for approx. 20-25 mins. in the centre of an oven preheated to 180 °C (core temperature approx. 60 °C.
Meat
Remove the racks from the fridge about an hour before preparing. Roughly chop 2 shallots and, in a food processor, finely puree with the herbs (without stalks), the shredded bread and 60g of butter. Heat the oil in a frying pan, brown the racks all over for approx. 3 mins., line up in a wide-bottomed oven-proof dish. Brush the racks with mustard, season and evenly coat with the herb mixture.
Vegetables
Meanwhile, finely chop the shallot and sauté in the remaining butter. Add the mange-tout, cover and sauté for approx. 10 mins. Season the mange-tout, add the lemon juice.
Remove the racks, cover with foil and leave to rest for approx. 10 mins. Slice the racks into portions and serve with the mange-tout.
| Serve with: | rosemary potatoes. |
|---|
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