in

Marinated Rack of Lamb with Sweet Potato Gratin and Warm Bean Salad

5 from 8 votes
Total Time 5 hours 10 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 182 kcal

Ingredients
 

For the lamb:

  • 1 kilogram Rack of Lamb
  • 1 bunch Mint
  • 1 bunch Coriander
  • 5 piece Garlic cloves
  • 1 piece Ginger
  • 2 piece Chili peppers
  • 0,5 teaspoon Sea salt
  • 50 Milliliters Lemon juice
  • 1 tablespoon Bianco balsamic vinegar
  • 2 tablespoon Honey
  • 1 tablespoon Water
  • 0,5 teaspoon Lemon zest
  • 120 Milliliters Sunflower oil
  • Pepper

For the gratin:

  • 6 piece Sweet potatoes
  • 250 Milliliters Cream
  • 2 tablespoon Sage
  • 5 piece Garlic cloves
  • Fleur de sel
  • Pepper

For the bean salad:

  • 200 g Green beans fresh
  • 250 g Green Beans
  • 2 piece Red peppers
  • 3 piece Garlic cloves
  • 40 g Capers
  • 0,5 teaspoon Ground cumin
  • 1 teaspoon Coriander grains
  • Tarragon
  • Chervil
  • Lemon zest
  • Lemon juice
  • Salt and pepper

Instructions
 

Rack of lamb with coriander and honey

  • Cut the meat into pieces and pour the ingredients for the marinade (not too small) and pour over the meat. Marinate for at least 4 hours.
  • Then bake or grill the meat either in the oven for 20 minutes at 200 degrees or on the charcoal grill. If the pieces are grilled, the marinade must be warmed up in a saucepan and served with the meat.

Sweet potato gratin

  • Cut the sweet potatoes into thin slices and place them diagonally against each other in a baking dish. Add the sage, garlic, salt and pepper and the cream and bake for about 30 minutes at 200 degrees.

Warm bean salad

  • Boil the beans in a saucepan with salted water for 4 minutes, drain and rinse.
  • Heat a large pan with 3 tablespoons of olive oil and a teaspoon of butter, fry the sliced ​​peppers and remove them from the oil.
  • Now fry the garlic, capers, cumin and ground coriander seeds.
  • Add the beans and peppers and fry everything. Finally, season with lemon juice, salt, pepper, chervil and tarragon.

Nutrition

Serving: 100gCalories: 182kcalCarbohydrates: 5gProtein: 9.9gFat: 13.7g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Fig and Plum Crumble with Walnuts

Herbal Salad with Porcini Mushrooms