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Rack of lamb with capers
20 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 479
  • Fat about 24g
  • Carbohydrates about 28g
  • Protein about 33g
This is needed
This is needed for 4 people
Meat
  • 2 tbsp olive oil
  • 1 garlic clove
  • 2 racks of lamb (approx. 400 g each)
  • 2 tbsp red port
  • 1.5 tsp salt and pepper to taste
Side dishes
  • 50 g dried tomatoes
  • 1 dl red port
  • 0.5 dl water
  • 1 onions
  • 1 tbsp olive oil
  • 50 g capers
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Meat
Crush the garlic, mix with the oil and wine and coat the meat with the mixture, leave covered in the fridge to marinate for approx. 30 mins. Season the meat. Oven bake for approx. 25 mins. in the centre of an oven preheated to 180°C.
Side dishes
Chop the tomatoes, mix with the wine and water, allow the tomatoes to soften in the mixture for approx. 30 mins. Place the meat on an oven tray. Slice the onions. Warm the oil, sauté the onions for approx. 5 mins. Add the tomatoes with the liquid and simmer for approx. 5 mins. Rinse the capers, drain, add and season.
To serve,
remove the meat, cover with foil, and leave to stand for approx. 5 mins. Carve and serve with the vegetables.