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Lamb racks with beetroot jus
50 m active | 2 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 487
  • Fat about 27g
  • Carbohydrates about 23g
  • Protein about 35g
This is needed
This is needed for 4 people
  • 1 tbsp olive oil
  • 2 racks of lamb (each approx. 400 g)
  • 0.75 tsp salt
  • 2 tbsp mixed peppercorns, coarsely crushed
Beetroot jus
  • 1 tsp Maizena cornflour
  • 1 dl meat bouillon
  • 1 dl beetroot juice
  • 1 tbsp water
  • salt to taste
  • 200 g boiled beets, cut into cubes
Fried potatoes
  • 2 tbsp olive oil
  • 400 g baby potatoes, cut into quarters
  • 2 sprigs rosemary
  • 0.5 tsp sea salt
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And that's how it's done
And that's how it's done
Remove the meat from the fridge approx. 30 mins. prior to cooking. Preheat the oven to 80°C, warm the platter and plates. Heat the oil in a frying pan. Salt the meat, brown on all sides for approx. 5 mins., only turning when a crust has formed. Remove from the pan, roll in the peppercorns, place on the warmed platter. Insert the meat thermometer so that it does not touch the bone. Cook at a low temperature for approx. 1 1/4 hrs. The core temperature should be approx. 55°C. The meat can then be kept warm at 60 °C for up to 30 mins.
Beetroot jus
Pour the stock into the pan, loosen any bits that have stuck to the pan, pour in the beetroot juice, stir the cornflour into the water and add to the pan while stirring, bring to the boil. Reduce the heat, simmer for approx. 5 mins., add the diced beetroot, heat gently, season with salt.
Fried potatoes
Heat the oil in a non-stick frying pan. Reduce the heat, fry the potatoes and rosemary for approx. 15 mins., turning occasionally, season with salt.