Rack of Lamb with Beets
- 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)
- freshly ground peppers
- thyme (2 sprigs)
- rosemary (2 sprigs)
- 8 Cherry tomatoes
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.
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.
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.
Garnish with herbs and tomatoes and serve.