Rack of lamb with capers

Rack of lamb with capers

Total: 1 hr 15 Min. | Active: 20 Min.
lactose-free, gluten-free
Nutritional value / people: 479 kcal
, Fat: 24 g
, Carbohydrate: 28 g
, Protein: 33 g


4 people


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


1 garlic clove
2 tbsp olive oil
2 tbsp red port
2 racks of lamb (approx. 400 g each)
1 ½ tsp salt and pepper to taste

Side dishes

50 g dried tomatoes
1 dl red port
½ dl water
1 onion
1 tbsp olive oil
50 g capers
salt and pepper to taste
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How it's done

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Crush the garlic, mix with the oil and wine and coat the meat with the mixture, leave covered in the fridge to marinate for approx. 30 mins. Season the meat.

Oven bake for approx. 25 mins. in the centre of an oven preheated to 180°C.

Side dishes

Chop the tomatoes, mix with the wine and water, allow the tomatoes to soften in the mixture for approx. 30 mins. Place the meat on an oven tray.

Slice the onions. Warm the oil, sauté the onions for approx. 5 mins. Add the tomatoes with the liquid and simmer for approx. 5 mins. Rinse the capers, drain, add and season.

To serve,

remove the meat, cover with foil, and leave to stand for approx. 5 mins. Carve and serve with the vegetables.

Good to know
Serve with: Polenta.


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