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This dish will bring colour to your plate! The tender pink lamb racks and golden potatoes are accompanied by a vibrant green pea puree, bringing a healthy serving of spring to your plate. One look will tell you that these three are a perfect match. And believe us when we say that they taste just as good!
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
How it's done
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. Season the meat, brown all over for approx. 5 mins., only turning when a crust has formed. Remove and 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. in the centre of the oven. The core temperature should be approx. 55°C. The meat can then be kept warm at 60°C for up to 30 mins.
Heat the oil in a non-stick frying pan. Place the potatoes in the pan, cover and fry for approx. 8 mins., remove the lid and finish cooking for approx. 4 mins. Combine the breadcrumbs and cheese, sprinkle on top, season with salt.
Heat the peas and water in a pan, cover and simmer for approx. 2 mins. Add the yoghurt, mint and lemon juice, puree, season with salt.
|Serve:||Carve the meat, serve with the pea puree and potatoes.|
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