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
Potatoes
Crust
Lamb
How it's done
Potatoes
Cook the potatoes, uncovered, in boiling salted water for approx. 15 mins. until soft. Drain the potatoes, return to the pan with the butter, season with salt. Add the lemon zest, mix, cover and set aside.
Crust
Place the cashew nuts, dill and olive oil in a small bowl, add a little lemon zest, mix.
Lamb
Heat the oil in a frying pan. Salt the meat, fry for approx. 7 mins. on each side. Remove, wrap the meat in foil, leave to rest for approx. 5 mins. Spread the crumb coating over the lamb racks, press down firmly. Cut the racks into chops. Season the yoghurt, serve with the potatoes and lamb chops.
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