Ingredients
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Betty Bossi Koch-Center
kochen@bettybossi.ch
Rack of lamb
Kohlrabi puree
Potatoes with wild garlic butter
How it's done
Rack of lamb
Heat the oil in a frying pan. Season the meat, brown all over for approx. 6 mins., only turning when a crust has formed. Remove from the oven, place on a tray. Insert the meat thermometer so that it does not touch the bone.
To roast in the oven
Approx. 20 mins. in the centre of an oven preheated to 180°C. The core temperature should be approx. 55°C.
Kohlrabi puree
Cook the kohlrabi and potatoes in boiling salted water for approx. 25 mins. until soft, drain and then puree. Stir in the crème fraîche and butter, season, keep warm in the pan.
Potatoes with wild garlic butter
Cook the potatoes in boiling salted water for approx. 20 mins. until soft. Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy, stir in the wild garlic and salt. Drain the potatoes, mix with half of the butter.
To serve
Remove the meat, cover and leave to rest for approx. 5 mins. Carve the meat, serve with the potatoes and kohlrabi puree. Spread the remainder of the butter on top of the meat.
| Tip: | Instead of wild garlic, use 1/2 bunch each of basil and flat-leaf parsley, and 1 pressed garlic clove. |
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