Rack of lamb with potatoes is a recipe for those who like to avoid the obvious and innovate in the kitchen with different dishes. Learn how to do it:
For those who like to go beyond the obvious and innovate in the kitchen with different dishes, today we bring you a recipe for rack of lamb with potatoes which is worthy of MasterChef.
This recipe is one of those that we make on a special occasion, like a romantic dinner, for example. Bae will definitely love being surprised with a special recipe like this.
Anyway, The preparation time is 2 hours and it yields up to 6 servings.
Take the opportunity to also check out the recipe for maminha in black beer sauce.
Lamb rack with potatoes recipe
Ingredients
Preparation mode
- Firstly, we will prepare the racks of lamb, which in this case will contain 8 to 10 bones. Season the meat generously with salt, white pepper and olive oil and set aside.
- Meanwhile, wash the potato skins well with a vegetable brush.
- In a large pan add the potatoes and cover with water.
- Bring to a boil and let it cook for about 20 minutes after it starts to boil. (The potatoes are ready when they are cooked but still firm).
- In a baking dish or ovenproof dish, pour a little olive oil and spread.
- Then add the rack of lamb pieces with the concave side facing up.
- Then, place the potato balls spread across the baking tray and drizzle with olive oil and a few rosemary leaves.
- Cover the baking tray with aluminum foil and place in a preheated oven at 160°C for about 40 minutes.
- After this time, remove the aluminum foil and return the rack to the oven for ten to fifteen minutes so that the meat is golden brown. Potatoes too.
- Finally, just serve the rack of lamb with potatoes.
Tips for preparing rack of lamb with potatoes
- If you don’t have a large roasting pan that can accommodate the carré pieces, the tip is to use a smaller pan for each piece of meat.
- To know the right point of the carré, the tip is to stick the tip of a knife into the thickest part of the meat: it should be moist, with the liquid still pink.
- Furthermore, The ideal is to wait about 10 minutes after taking it out of the oven to cut the pieces of carré. In fact, cut a piece for every two bones.
- To finish, serve the rack of lamb with potatoes and a herb sauce. In fact, we’ve already taught you how to make pesto sauce here.
Anyway, did you like the recipe? Then learn how to make white fish ceviche.
Sources: Ta Na Mesa Panelinha Grandma’s Recipe
