Rack of Lamb with Vegetables

0
Average: 0 (0 votes)
(0 votes)
Rack of Lamb with Vegetables
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation

Ingredients

for
4
For the lamb
1 Rack of lamb (frenched, about 1 kg)
1 Tbsp Mustard
4 Tbsps olive oil
For the vegetables
250 grams green Asparagus
250 grams baby carrots
250 grams scallions
250 grams Snow peas
Vegetables (to taste)
50 grams small Chanterelle
1 Tbsp butter
salt
freshly ground peppers
How healthy are the main ingredients?
carrotSnow peaChanterelleolive oilMustardsalt

Preparation steps

1.

For the lamb: Season lamb with pepper. 

2.

Heat oil in a roasting pan and sear meat on all sides. Season with salt and roast in preheated oven at 200°C (approximately 400°F) for about 10 minutes. Brush lamb with mustard and roast for 10 more minutes at 220°C (approximately 425°F). Remove lamb from the oven and cover with aluminum foil, let rest briefly. 

3.

For the vegetables: Peel lower thirds of asparagus stalks and cut stalks into pieces. Rinse and peel carrots. Rinse snow peas. 

4.

Rinse and dry scallions, cut white and light green parts into pieces. 

5.

Season vegetables with salt and pepper, place in a steamer and bring water to a boil in a suitable pot. Steam vegetables, covered, for about 8 minutes.  

6.

Clean chanterelles. Heat butter in a pan and saute mushrooms for about 1-2 minutes and season with salt and pepper.

7.

Arrange steamed vegetables on a platter. Slice lamb and place next to vegetables, sprinkle with chanterelles and serve.