for 4 person

Meat

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

How it's done

Meat

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.

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