John Myers
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Rack of Lamb, Root Vegetables and Potato Talers
The perfect rack of lamb, root vegetables and potato talers recipe with a picture and simple step-by-step instructions.
For the vegetables:
- 100 g Butter
- 3 Pc. Rosemary sprigs
- 3 Pc. Sprigs of thyme
- 2 Pc. Leek
- 4 Pc. Parsley root
- 3 Pc. Beetroot fresh
- 40 g Butter
- 1 tsp Sugar
- Salt and pepper
- Chilli powder
- Turmeric powder
For the potato thalers:
- 4 Pc. Potatoes
- 3 Pc. Sweet potatoes
- 4 Pc. Purple potatoes
- 1 Pc. Rosemary sprig
- 50 g Butter
- Salt and pepper
For the sauce:
- 150 ml Red wine
- 1 Pc. Onion
- 2 Pc. Garlic cloves
- 1 Pc. Rosemary sprig
- 1 Pc. Sprig of thyme
- 50 ml Water
- 2 tsp Strength
- 1 tsp Sugar
- Salt and pepper
Potato Thaler:
- Boil the potatoes with their skins in salted water for half an hour. Get the sweet potatoes out 10 minutes earlier. Peel and slice the potatoes.
- Melt 20 g butter in a pan and roast the potatoes in it. Season with pepper and salt.
- Always place the roasted potatoes in a baking dish alternating in a tower. Place the remaining butter as flakes over the towers and refine with rosemary. Bake in the oven at 180 °.
The vegetable:
- Peel, wash, halve and julienne the carrots, parsley root and leek. Wash and roughly chop the parsley.
- Peel the beetroot and cook in a water bath for an hour.
- Melt 20g butter in a pan and sauté the carrots, parsley root and the leek. Add the parsley and season the vegetables with sugar, pepper and salt.
- Let the beetroot cool down and cut into thin slices. Melt the remaining butter in a pan and sear the beetroot. Season with pepper, salt and chilli.
The rack of lamb:
- Peel the onion and garlic and cut into large pieces.
- Melt 50g butter in a pan and sear the rack of lamb on all sides. Place the lamb in a baking dish and massage in with the remaining butter, thyme and rosemary and bake in the oven for 15 minutes at 250 °.
- Put the onion and garlic in the hot pan and sauté. Add the rosemary and thyme and deglaze with the red wine. Add water and boil down for 10 minutes.
- Strain the sauce and bring it to the boil in another saucepan. Thicken with the mixed starch and season.
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