Rack of Lamb with Beets

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Rack of Lamb with Beets
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
Ingredients
4 Rack of lamb (each about 400 grams, frenched)
600 grams Beets
2 tablespoons Red wine vinegar
1 generous pinch ground Caraway
8 slices Bacon
4 slices white bread
olive oil (for cooking)
2 sprigs rosemary
4 sprigs thyme
2 garlic (squeezed)
salt
freshly ground peppers
garnish
thyme (2 sprigs)
rosemary (2 sprigs)
8 Cherry tomatoes
How healthy are the main ingredients?
white breadthymerosemaryCarawayolive oilgarlic

Preparation steps

1.

Rinse lamb and pat dry, season with salt and pepper. Heat 4 tablespoons of olive oil with rosemary, garlic and thyme in a pan and brown racks of lamb on all sides. Arrange together with herbs in a baking pan and roast in preheated oven at 120°C (approximately 250°F) for about 20 minutes.

2.

Steam beets for about 30 minutes. Peel and grate finely, combine with vinegar, 2 tablespoons of oil and cumin powder. Season with salt and pepper and let rest, covered.

3.

Cut out about 10 cm circles out of bread circles (approximately 4 inches). Heat olive oil in a pan and cook until golden brown on both sides. Drain on paper towels. Cook bacon in a nonstick pan until crispy. Arrange two bacon slices on each bread circle and cut off any excess bacon. Top with beets and lamb.

4.

Garnish with herbs and tomatoes and serve.