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Rack of Lamb with Gremolata, Tomato-olive Vegetables and Rosemary Potatoes

5 from 2 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 5 people
Calories 154 kcal

Ingredients
 

  • 1,5 kg Rack of Lamb
  • 1 pinch Salt
  • 1 pinch Lemon pepper
  • 8 tbsp Olive oil
  • 4 Rosemary sprigs
  • 0,5 bunch Thyme
  • 6 Garlic cloves
  • 2 Lemons
  • 500 ml Lamb stock
  • 2 bunch Fresh smooth parsley
  • 200 ml Red wine
  • 750 g Cherry tomatoes
  • 3 tbsp Capers
  • 200 g Black olives
  • 1 pinch Pepper
  • 500 g Potatoes

Instructions
 

  • Preheat the oven to 225 ° C for the rack of lamb. Rub the rack of lamb with salt and lemon pepper and brush with 2 tablespoons of olive oil. Slightly cut between the ribs.
  • Pluck the rosemary and thyme sprigs and chop, reserve a little rosemary for the potatoes. Then peel off the garlic cloves and chop finely. Mix the chopped herbs, half of the garlic and half of the grated lemon zest with 3 tablespoons of olive oil and distribute in the incisions of the rack of lamb. Fry the lamb cart on the fat pan for 20 minutes and gradually pour in the stock and red wine.
  • Wash and chop the parsley, mix with the remaining lemon zest and the remaining garlic. Then cover and chill. Boil the potatoes in the skin until just a little bit cooked.
  • Wash the cherry tomatoes, roughly chop the remaining thymine leaves and fry in olive oil. Add capers and olive slices, season and fry for 3-4 minutes and then season again with salt and pepper.
  • Finally, divide the potatoes and fry them in the pan with olive oil and rosemary.

Nutrition

Serving: 100gCalories: 154kcalCarbohydrates: 3.9gProtein: 7.5gFat: 11.8g
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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.

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