Lamb Racks with Beetroot Jus


Total time: 2hr 05m
Preparation Time: 50m

Servings
For 4 people


Nutritional Information

Contains 487 Kcal, 35g Protein, 23g Carbohydrates, 27g Fat


Ingredients

  • Meat
  • 2 rack of lamb (approx. 400 g each)
  • 0.75 tsp. salt
  • 2 tbsp. mixed peppercorns, coarsely crushed
  • 1 tbsp. olive oil
  • Red Root Jus
  • 1 dl meat bouillon
  • 1 dl beet juice
  • 1 tsp. Maizena cornflour
  • 200 g cooked beets, cut into small cubes
  • 1 tbsp. Water
  • salt to taste
  • Fried Potatoes
  • 400 g baby potatoes, cut into quarters
  • 2 tbsp. olive oil
  • 2 sprig rosemary
  • 0.5 tsp. sea salt

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Instructions

  • Meat

    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 with salt, brown on all sides for approx. 5 mins., only turning when a crust has formed. Remove from the pan, roll in the peppercorns, place on the pre-warmed platter. Insert the meat thermometer so that it does not touch the bone.
  • Red Root Jus

    Cook at a low temperature for approx. 1 1/4 hours. The core temperature should be approx. 55°C. The meat can then be kept warm at 60°C for up to 30 mins.
  • Fried Potatoes

    Pour the stock into the pan, loosen any bits that have stuck to the pan, pour in the beetroot juice, stir the cornflour into the water and add to the pan while stirring, bring to the boil. Reduce the heat, simmer for approx. 5 mins., add the diced beetroot, heat gently, season with salt. Heat the oil in a non-stick frying pan. Reduce the heat, fry the potatoes and rosemary for approx. 15 mins., turning occasionally, season with salt.
  • Tipp:

    Lammracks tranchieren mit dem Jus und den Bratkartoffeln auf den vorgewärmten Tellern anrichten.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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