2-4 pieces of lamb racks
1 dl oil
2-3 tbsp dijon mustard
½-1 dl fresh thyme chopped
2-3 cloves of garlic, crushed
½ tsp black pepper, crushed
½ tsp rose pepper, crushed
2 pcs of sweet peppers
1 package of broccolini
½ dl olive oil
Salt and black pepper from the mill
4 pcs of rosamunda (or other floury potatoes)
½ dl olive oil
1-2 cloves of garlic, crushed
1 dl Parmesan chips
1 tbsp fresh rosemary chopped
400g Turkish yoghurt
½ tsp salt
Black pepper from the mill
1 clove of garlic, crushed
(1 tbsp fresh mint, chopped)
Remove any membrane from the lamb racks. Mix the marinade ingredients together and rub all over the meat and refrigerate for 24 hours to season.
Prepare the tzatziki by grating the cucumber to the colander. Gently squeeze out the excess liquid. Mix all the ingredients together and leave to marinate for at least a couple of hours, or you can do this the day before.
Take the meat to room temperature an hour before cooking and wipe off any excess marinade.
Cut the vegetables into large chunks and place them in a bowl. Add the oil, salt and black pepper and toss to combine.
Wash the potatoes carefully and cut them in half lengthways. Mix the spices into the oil and rub all over the potatoes. Sprinkle the parmesan shavings over the cut surface.
Colour the lamb chops beautifully in a hot pan or on the grill and transfer to an ovenproof dish. Place the potatoes in a 200°C oven/grill and roast for 20-25 minutes, also place the lamb racks in the oven after the potatoes have been in there for about 10 minutes. You can also use an internal thermometer for the racks. They are ready when the internal temperature is 54-55 degrees. Frying time for the racks is about 10-12 minutes. Let the meat rest under foil for about 10 minutes after frying or grilling, then cut into chops before serving.
While the meat is cooking, it is a good time to prepare the vegetables. Grill the vegetables in a hot pan, turning them occasionally, they should remain slightly crispy. Cooking time is about 3-5 minutes, depending on the size of the vegetables.
Thank you for the recipe Oskari Lahti
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