Rack of lamb with braised mango

Ingredients for 4 servings:

• 800 g potatoes, waxy, small
• Salt
• 2 bay leaves
• 400 g shallot(s), quartered lengthwise
• 3 clove(s) garlic, chopped
• 1 bunch of spring onions, cut into 5 cm long pieces
• 2 chili peppers, red, halved lengthwise, pitted
• 1 mango(s), peeled, diced
• 4 racks of lamb, pieces 250 g each
• Black pepper, freshly ground
• 4 tbsp oil
• 1 tbsp sesame oil
• 4 stalk(s) cinnamon
• 3 star anise
• 400 ml Lamb stock
• 1 tbsp honey
• 2 tsp sesame seeds
• 1 ½ tbsp lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

from the oven

Preheat oven to 220°C. Boil potatoes in salted water with bay leaves for 20 minutes, then peel. Season meat with salt and pepper. Heat oil, sesame oil, cinnamon sticks, and star anise in a roasting pan. Sear meat all over and remove from the pan. Reduce heat, add potatoes, shallots, chili halves, mango cubes, and spring onions to the cinnamon sticks and star anise, and sear all over. Pour in lamb stock, bring to a boil, and set aside. Brush meat with honey. Sprinkle garlic and sesame seeds evenly over the meat. Place meat pieces on top of the vegetables and roast in the oven for 15-20 minutes. Season with salt, pepper, and a little lemon juice.