for 4 person

Rack of lamb

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

Kohlrabi puree

400 g	kohlrabi, peeled, chopped
100 g	mealy potatoes, chopped
	salted water, boiling
2 dl	crème fraîche
1 tbsp	butter
	salt and pepper to taste

Potatoes with wild garlic butter

600 g	baby potato
	salted water, boiling
50 g	butter, soft
1 bunch	wild garlic, finely chopped
1 pinch	salt

How it's done

Rack of lamb

Heat the oil in a frying pan. Season the meat, brown all over for approx. 6 mins., only turning when a crust has formed. Remove from the oven, place on a tray. Insert the meat thermometer so that it does not touch the bone.

To roast in the oven

Approx. 20 mins. in the centre of an oven preheated to 180°C. The core temperature should be approx. 55°C.

Kohlrabi puree

Cook the kohlrabi and potatoes in boiling salted water for approx. 25 mins. until soft, drain and then puree. Stir in the crème fraîche and butter, season, keep warm in the pan.

Potatoes with wild garlic butter

Cook the potatoes in boiling salted water for approx. 20 mins. until soft. Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy, stir in the wild garlic and salt. Drain the potatoes, mix with half of the butter.

To serve

Remove the meat, cover and leave to rest for approx. 5 mins. Carve the meat, serve with the potatoes and kohlrabi puree. Spread the remainder of the butter on top of the meat.

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