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


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

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

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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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