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Betty Bossi Koch-Center
Racks of lamb
How it's done
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.
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.
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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