for 4 person

Gooseberry chutney

1 tbsp	olive oil
1	shallot, finely chopped
1	garlic clove, finely chopped
1 tsp	ginger, finely chopped
250 g	gooseberry, halved
½ dl	white balsamic vinegar
3 tbsp	elderflower syrup
½ tsp	salt

Roast potatoes

500 g	baby potato
5	spring onion, halved crosswise and lengthwise
2 tbsp	olive oil
1 tsp	salt

Lamb racks

1 tbsp	olive oil
2	rack of lamb (approx. 400 g each)
1 tsp	salt
a little	pepper

How it's done

Gooseberry chutney

Heat the oil in a pan. Sauté the shallot, garlic and ginger. Add the gooseberries and cook briefly. Pour in the balsamic and elderflower syrup, season with salt, bring to the boil. Turn down the heat, reduce for approx. 20 mins., stirring occasionally, leave to cool.

Roast potatoes

Mix the potatoes, spring onions, oil and salt, transfer to a baking tray lined with baking paper.

To roast

Approx. 20 mins. in the centre of an oven preheated to 180°C.

Lamb racks

Heat the oil in a frying pan. Season the meat, brown all over for approx. 4 mins., only turning when a crust has formed. Remove, place on the tray next to the potatoes. Insert the meat thermometer so that it does not touch the bone.

To finish roasting

Approx. 20 mins. in the centre of the oven. The core temperature should be approx. 55°C. Remove from the oven, leave the meat to rest for approx. 5 mins. Carve the meat, plate up with the potatoes, serve with the chutney.

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