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
Tzatziki
Racks of lamb
Herb crust
Potatoes
How it's done
Tzatziki
Mix the cucumber and salt, leave to absorb in a sieve for approx. 30 mins., squeeze out the liquid regularly. Mix the cucumber with the yoghurt, garlic, oregano, lemon juice and oil, season.
Racks 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.
Herb crust
Using a food processor or mortar and pestle, finely grind the herbs, garlic, breadcrumbs, pistachios, oil and salt, empty into a deep dish. Coat the lamb racks with the mustard, cover with the herb crust, press down firmly, return to the 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.
Potatoes
Cook the potatoes in boiling salted water for approx. 20 mins. until soft. Drain the potatoes, mix with the oil. Remove the meat, cover and leave to rest for approx. 5 mins. Carve the meat, serve with the potatoes and tzatziki.
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