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 clove
  • 2 racks of lamb (approx. 400 g each)
  • 2 tbsp red port
  • 1.5 tsp salt and pepper to taste
  • Side dishes
  • 50 g dried tomatoes
  • 1 dl red port
  • 0.5 dl water
  • 1 onions
  • 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 covered in the fridge to marinate for approx. 30 mins. Season the meat. Oven bake for approx. 25 mins. in the centre of an oven preheated to 180°C.
  • Side dishes

    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. 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 and season.
  • To serve,

    remove the meat, cover with foil, and leave to stand for approx. 5 mins. Carve and serve with the vegetables.
  • Serve with:


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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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