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Lamb racks with gooseberry chutney
30 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 546
  • Fat about 26g
  • Carbohydrates about 39g
  • Protein about 36g
This is needed
This is needed for 4 people
Gooseberry chutney
  • 1 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 1 shallot, finely chopped
  • 1 tsp ginger, finely chopped
  • 0.5 dl white balsamic vinegar
  • 250 g gooseberries, halved
  • 3 tbsp elderflower syrup
  • 0.5 tsp salt
Roast potatoes
  • 2 tbsp olive oil
  • 1 tsp salt
  • 5 spring onion, halved crosswise and lengthwise
  • 500 g baby potatoes
Lamb racks
  • 1 tbsp olive oil
  • 2 racks of lamb (approx. 400 g each)
  • 1 tsp salt
  • a little pepper
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And that's how it's done
And that's how it's done
Gooseberry chutney
Heat the oil in a pan. Sauté the shallot, garlic and ginger. Add the gooseberries and cook briefly. Pour in the balsamic and elderflower syrup, season with salt, bring to the boil. Turn down the heat, reduce for approx. 20 mins., stirring occasionally, leave to cool.
Roast potatoes
Mix the potatoes, spring onions, oil and salt, transfer to a baking tray lined with baking paper.
To roast
Approx. 20 mins. in the centre of an oven preheated to 180°C.
Lamb racks
Heat the oil in a frying pan. Season the meat, brown all over for approx. 4 mins., only turning when a crust has formed. Remove, place on the tray next to the potatoes. Insert the meat thermometer so that it does not touch the bone.
To finish roasting
Approx. 20 mins. in the centre of the oven. The core temperature should be approx. 55°C. Remove from the oven, leave the meat to rest for approx. 5 mins. Carve the meat, plate up with the potatoes, serve with the chutney.

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