Lamb racks with gooseberry chutney

Lamb racks with gooseberry chutney

Total: 1 hr 10 min. | Active: 30 min.
lactose-free, gluten-free
Nutritional value / people: 546 kcal
, Fat: 26 g
, Carbohydrate: 39 g
, Protein: 36 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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Gooseberry chutney

1 tbsp olive oil
1 shallot, finely chopped
1 garlic clove, finely chopped
1 tsp ginger, finely chopped
250 g gooseberries, halved
½ dl white balsamic vinegar
3 tbsp elderflower syrup
½ tsp salt

Roast potatoes

500 g baby potatoes
5 spring onions, halved crosswise and lengthwise
2 tbsp olive oil
1 tsp salt

Lamb racks

1 tbsp olive oil
2 racks of lamb (approx. 400 g each)
1 tsp salt
a little pepper
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How it's done

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Gooseberry chutney

Heat the oil in a pan. Sauté the shallot, garlic and ginger. Add the gooseberries and cook briefly. Pour in the balsamic and elderflower syrup, season with salt, bring to the boil. Turn down the heat, reduce for approx. 20 mins., stirring occasionally, leave to cool.

Roast potatoes

Mix the potatoes, spring onions, oil and salt, transfer to a baking tray lined with baking paper.

To roast

Approx. 20 mins. in the centre of an oven preheated to 180°C.

Lamb racks

Heat the oil in a frying pan. Season the meat, brown all over for approx. 4 mins., only turning when a crust has formed. Remove, place on the tray next to the potatoes. Insert the meat thermometer so that it does not touch the bone.

To finish roasting

Approx. 20 mins. in the centre of the oven. The core temperature should be approx. 55°C. Remove from the oven, leave the meat to rest for approx. 5 mins. Carve the meat, plate up with the potatoes, serve with the chutney.


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