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Rack of lamb with pea puree
40 m active | 1 h 55 m total
Nutrition facts per serving:
  • Energy in kcal about 651
  • Fat about 29g
  • Carbohydrates about 42g
  • Protein about 47g
Author: FOOBY Team
This is needed
This is needed for 4 people
  • a little pepper
  • 1 tsp sea salt
  • 1 tbsp oil for frying
  • 2 racks of lamb (each approx. 400 g)
  • 2 tbsp oil for frying
  • 500 g new potatoes, thinly sliced
  • 3 tbsp grated Parmesan
  • 3 tbsp breadcrumbs
  • 0.5 tsp salt
Pea puree
  • 2 tbsp water
  • 0.5 tsp salt
  • 1 tsp lemon juice
  • 2 tbsp peppermint, roughly chopped
  • 500 g frozen peas, slightly defrosted
  • 150 g plain greek yoghurt
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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. Season the meat, brown all over for approx. 5 mins., only turning when a crust has formed. Remove and 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. in the centre of the oven. The core temperature should be approx. 55°C. The meat can then be kept warm at 60 °C for up to 30 mins.
Heat the oil in a non-stick frying pan. Place the potatoes in the pan, cover and fry for approx. 8 mins., remove the lid and finish cooking for approx. 4 mins. Combine the breadcrumbs and cheese, sprinkle on top, season with salt.
Pea puree
Heat the peas and water in a pan, cover and simmer for approx. 2 mins. Add the yoghurt, mint and lemon juice, puree, season with salt.

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