Pink Rack of Lamb set on a Potato-Carrot Tower

  • Pink Rack of Lamb set on a Potato-Carrot Tower
  • Pink Rack of Lamb set on a Potato-Carrot Tower
  • Pink Rack of Lamb set on a Potato-Carrot Tower
  • Pink Rack of Lamb set on a Potato-Carrot Tower
  • Pink Rack of Lamb set on a Potato-Carrot Tower
Issue 32, February 2011.

Ingredients:

To feed 4 people
600g rack of New Zealand lamb with bones
150g carrots
220g potato puree
Some oil
Fresh thyme
100g rocket salad
Some salt and pepper
Preparation time 1 hour

Instructions:

First take the rack of lamb and slice it into 4 pieces. Marinade the meat in olive oil, salt and pepper and fresh thymian for approx 15 min. Peel and slice the carrots into small sticks and boil them approx 10 min in salted Water until they are tender. Fry the rack of lamb in a pan for 3 to 4 min from both sides, then put the meat in the oven for 8 to 10 min (depending on the thickness of the meat) at 180o. Put the meat into aluminum foil and let it rest for 5 min. Deep fry the rocket salad until it is crispy then chop it and mix it under the potato puree. Reheat the puree and the carrots and arrange them nicely on the plate (see picture)

Bon appétit!