Racks of lamb with fennel and baby potatoes

Racks of lamb with fennel and baby potatoes

Total: 1 hr 10 min. | Active: 30 min.
lactose-free, gluten-free
Nutritional value / person: 568 kcal
, Fat: 36 g
, Carbohydrate: 23 g
, Protein: 35 g

Ingredients

4 person

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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

Preparation

2 racks of lamb (each approx. 350 g)

Vegetables

500 g fennel, in slices
600 g baby potatoes, cut in half
2 tbsp olive oil
1 tsp salt

Lamb

1 tbsp olive oil
¾ tsp salt
a little pepper
70 g hazelnuts, coarsely chopped
½ bunch sage, roughly chopped
½ tbsp olive oil

Finish cooking

1 organic lemon, use a little grated zest
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How it's done

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Preparation

Remove the meat from the fridge approx. 30 mins. prior to cooking.

Vegetables

Mix the fennel, potatoes, oil and salt on a baking tray lined with baking paper.

Roast

Approx. 30 mins. in the centre of an oven preheated to 180°C.

Lamb

Heat the oil in a frying pan. Season the meat, brown on all sides for approx. 4 mins., place the meat on the tray next to the vegetables. Insert the meat thermometer into the thickest part of one rack of lamb. Mix the nuts, sage and oil and sprinkle over the top.

Finish cooking

Approx. 15 minutes. The core temperature of the meat should be approx. 55 °C. Slice the meat into double cutlets, serve with the vegetables and nuts. Garnish with lemon zest.

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