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
Preparation
Vegetables
Lamb
Finish cooking
How it's done
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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