Rack of lamb with vegetables
Ingredients
- 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
Preparation steps
For the lamb: Season lamb with pepper.
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.
For the vegetables: Peel lower thirds of asparagus stalks and cut stalks into pieces. Rinse and peel carrots. Rinse snow peas.
Rinse and dry scallions, cut white and light green parts into pieces.
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.
Clean chanterelles. Heat butter in a pan and saute mushrooms for about 1-2 minutes and season with salt and pepper.
Arrange steamed vegetables on a platter. Slice lamb and place next to vegetables, sprinkle with chanterelles and serve.