Lamb racks with gooseberry chutney

Total time: 1hr 10m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 546 Kcal, 36g Protein, 39g Carbohydrates, 26g Fat


  • Gooseberry chutney
  • 1 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 1 shallot, finely chopped
  • 1 tsp ginger, finely chopped
  • 250 g gooseberries, halved
  • 0.5 dl white balsamic vinegar
  • 3 tbsp elderflower syrup
  • 0.5 tsp salt
  • Roast potatoes
  • 500 g baby potatoes
  • 5 spring onions, halved crosswise and lengthwise
  • 2 tbsp olive oil
  • 1 tsp salt
  • Lamb racks
  • 1 tbsp olive oil
  • 2 racks of lamb (approx. 400 g each)
  • 1 tsp salt
  • a little pepper

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  • Gooseberry chutney

    Heat the oil in a pan. Sauté the shallot, garlic and ginger. Add the gooseberries and cook briefly. Pour in the balsamic and elderflower syrup, season with salt, bring to the boil. Turn down the heat, reduce for approx. 20 mins., stirring occasionally, leave to cool.
  • Roast potatoes

    Mix the potatoes, spring onions, oil and salt, transfer to a baking tray lined with baking paper.
  • To roast

    Approx. 20 mins. in the centre of an oven preheated to 180°C.
  • Lamb racks

    Heat the oil in a frying pan. Season the meat, brown all over for approx. 4 mins., only turning when a crust has formed. Remove, place on the tray next to the potatoes. Insert the meat thermometer so that it does not touch the bone.
  • To finish roasting

    Approx. 20 mins. in the centre of the oven. The core temperature should be approx. 55°C. Remove from the oven, leave the meat to rest for approx. 5 mins. Carve the meat, plate up with the potatoes, serve with the chutney.

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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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