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Poletto recipes Rack of lamb

How To Cook Chateaubriand (June 2019).

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Rack of lamb in Italian style? No problem - Cornelia Poletto and the FOR YOU bring Bella Italia home and make the recipe available for you to cook for free.

Rack of lamb with green vegetables and herb tomato oil

DIFFICULTY: medium

PREPARATION TIME: about 1 hour

Ingredients (for 4 servings):
Approx. 1.2 kg rack of lamb (possibly with the butcher free the rib bones), 4 cloves of garlic, 2-3 tablespoons oil for sautéing and sprinkling, sea salt, black pepper from the mill, 1/2 bunch savory.

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3 Wash the herbs for the oil, shake dry. Peel off leaves, finely cut. Drain dried tomatoes, finely dice. Mix both with olive oil and lemon zest. Halve tomatoes.

4 Remove the rack of lamb from the oven, let rest for about 10 minutes. Heat the green vegetables and tomatoes in 2 tablespoons of hot olive oil, remove from the heat, stir in the prepared oil. Season with salt, pepper and lemon juice. Cut the rack of lamb into pieces, arrange on the vegetables, sprinkle with Fleur de Sel. Serve with potato cakes.

Per serving: about 860 kcal, 53 g protein, 52 g fat, 29 g carbohydrates

Here you can download the recipe:

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