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Rack of lamb with kohlrabi and wild garlic
40 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 697
  • Fat about 47g
  • Carbohydrates about 28g
  • Protein about 39g
This is needed
This is needed for 4 people
Rack of lamb
  • 1 tsp salt
  • 2 racks of lamb (each approx. 400 g)
  • 1 tbsp olive oil
  • a little pepper
Kohlrabi puree
  • 400 g kohlrabi, peeled, chopped
  • 100 g mealy potatoes, chopped
  • salted water, boiling
  • 2 dl crème fraîche
  • salt and pepper to taste
  • 1 tbsp butter
Potatoes with wild garlic butter
  • 600 g baby potatoes
  • 50 g butter, soft
  • salted water, boiling
  • 1 pinch salt
  • 1 bunch wild garlic, finely chopped
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And that's how it's done
And that's how it's done
Rack of lamb
Heat the oil in a frying pan. Season the meat, brown all over for approx. 6 mins., only turning when a crust has formed. Remove from the oven, place on a tray. Insert the meat thermometer so that it does not touch the bone.
To roast in the oven
Approx. 20 mins. in the centre of an oven preheated to 180°C. The core temperature should be approx. 55°C.
Kohlrabi puree
Cook the kohlrabi and potatoes in boiling salted water for approx. 25 mins. until soft, drain and then puree. Stir in the crème fraîche and butter, season, keep warm in the pan.
Potatoes with wild garlic butter
Cook the potatoes in boiling salted water for approx. 20 mins. until soft. Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy, stir in the wild garlic and salt. Drain the potatoes, mix with half of the butter.
To serve
Remove the meat, cover and leave to rest for approx. 5 mins. Carve the meat, serve with the potatoes and kohlrabi puree. Spread the remainder of the butter on top of the meat.