Lamb racks with beetroot jus

Lamb racks with beetroot jus

Total: 2 hr 5 min. | Active: 50 min.
Nutritional value / people: 487 kcal
, Fat: 27 g
, Carbohydrate: 23 g
, Protein: 35 g


4 people


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:

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2 racks of lamb (each approx. 400 g)
1 tbsp olive oil
¾ tsp salt
2 tbsp mixed peppercorns, coarsely crushed

Beetroot jus

1 dl meat bouillon
1 dl beetroot juice
1 tsp Maizena cornflour
1 tbsp water
200 g boiled beets, cut into cubes
salt to taste

Fried potatoes

2 tbsp olive oil
400 g baby potatoes, cut into quarters
2 sprigs rosemary
½ tsp sea salt
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How it's done

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Remove the meat from the fridge approx. 30 mins. prior to cooking. Preheat the oven to 80°C, warm the platter and plates. Heat the oil in a frying pan. Salt the meat, brown on all sides for approx. 5 mins., only turning when a crust has formed. Remove from the pan, roll in the peppercorns, place on the warmed platter. Insert the meat thermometer so that it does not touch the bone.

Cook at a low temperature for approx. 1 1/4 hrs. The core temperature should be approx. 55°C. The meat can then be kept warm at 60 °C for up to 30 mins.

Beetroot jus

Pour the stock into the pan, loosen any bits that have stuck to the pan, pour in the beetroot juice, stir the cornflour into the water and add to the pan while stirring, bring to the boil. Reduce the heat, simmer for approx. 5 mins., add the diced beetroot, heat gently, season with salt.

Fried potatoes

Heat the oil in a non-stick frying pan. Reduce the heat, fry the potatoes and rosemary for approx. 15 mins., turning occasionally, season with salt.

Good to know
Tip: Carve the lamb racks and serve on warmed plates along with the jus and fried potatoes.

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