Sunday, October 20, 2013

Provençale lamb chops

These lamb racks make a perfect main course if you have to cook for special guests, with whom you would like to enjoy aperitif time without being stuck in the kitchen. In my case, it was my in-laws' first visit for dinner. Lamb racks are a flavourful crowd-pleaser, especially with this Provence-inspired garniture. I served the lamb with home-made potato gnocchi, zucchini baked in cream and basil and wine from Languedoc-Roussillon. It was easy to prepare all of it before-hand and just put everything in the oven while eating the starter. For people living in Switzerland, I highly recommend buying the meat from Manor Food, the price is worth the quality. Enjoy!

Provençale lamb racks - Serves 4
2-3 lamb racks1 TB rosemary, chopped
2 TB chopped parsley
2 cloves garlic, chopped
1 TB thyme, chopped
5 halves dried tomatoes, chopped
2 TB breadcrumbs
1 TB mustard
olive oil, salt and pepper

[1] Season the lamb racks with salt and pepper and brown in olive oil in a hot pan (2-3 minutes).
[2] Mix all other ingredients and season well. Cover the racks with the resulting provençal paste.
[3] Put the racks in an oven-proof dish and cook for 20-25 minutes in the oven at 200°C. Let rest for a few minutes out of the oven before cutting and serving

You probably won't have much leftovers..

No comments:

Post a Comment