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Ingredients
Rack of Lamb with Vegetables
- Ingredients
- 2 Rack of lamb (each about 400 grams)
- 3 shallots
- 2 Red Bell pepper
- 1 Fennel bulb
- 1 stalk Celery
- 800 grams small potatoes
- 1 tsp rosemary
- 4 Tbsps vegetable oil
- 2 Tbsps butter
- salt
- freshly ground peppers
- 100 milliliters dry white wine
Peel potatoes and cook in salted water for about 20 minutes.
French both racks of lamb and season with pepper.
Peel shallots and cut lengthwise into slices.
Rinse and halve bell peppers, remove seeds and ribs and cut into strips.
Rinse and halve fennel, cut out stalk and cut fennel crosswise into strips.
Rinse and slice celery.
Heat oil in a roasting pan and sear meat on all sides. Season with salt and roast in preheated oven at 160°C (approximately 325°F) for about 25 minutes. Remove lamb from the pan and cover with aluminum foil and let stand briefly.
Deglaze pan with white wine and simmer briefly, season with salt and pepper.
Heat 2 tablespoons of oil in a pan and saute shallots for a few minutes. Add prepared vegetables and saute briefly, stirring. Add 1/2 cup of water and season with rosemary and simmer, covered, for 8-10 minutes or until vegetables are al dente. Season with salt and pepper.
Heat butter in a pan and cook potatoes until golden brown and season with salt.
Arrange lamb with vegetables on plates and serve.