Rack of Lamb with Capers

Total time: 1hr 15m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 479 Kcal, 33g Protein, 28g Carbohydrates, 24g Fat


  • Meat
  • 2 tbsp. olive oil
  • 1 garlic cloves
  • 2 rack of lamb (approx. 400 g each)
  • 2 tbsp. red port
  • 1.5 tsp. salt and pepper to taste
  • Beilagen
  • 50 g dried tomatoes
  • 1 dl red port
  • 0.5 dl Water
  • 1 onion
  • 1 tbsp. olive oil
  • 50 g capers
  • salt and pepper to taste

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  • Meat

    Crush the garlic, mix with the oil and wine and coat the meat with the mixture, leave cover in the fridge to marinate for approx. 30 mins. Season the meat. Chop the tomatoes, mix with the wine and water, allow the tomatoes to soften in the mixture for approx. 30 mins. Place the meat on an oven tray. Bake for approx. 25 mins. in the centre of an oven preheated to 180°C.
  • Beilagen

    Slice the onions. Warm the oil, sauté the onions for approx. 5 mins. Add the tomatoes with the liquid and simmer for approx. 5 mins. Rinse the capers, drain, add, season. Remove the meat, cover with foil and leave to rest for approx. 5 mins. Carve and arrange with the vegetables.
  • Serve

    Fleisch herausnehmen, mit Alufolie bedeckt, ca. 5 Min. ruhen lassen. Tranchieren, mit dem Gemüse anrichten.
  • Dazu passt:


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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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