Summary

Ingredients

• 950 g lamb (rack lamb)
• 2 shallot (s)
• 3 cloves garlic
• 1 bell pepper (s), yellow
• 1 red pepper (s)
• 1 zucchini
• 5 large potato (s)
• 80 g lamb stock
• 1 teaspoon rosemary, finely chopped
• 1 teaspoon thyme, fresh
• Extra virgin olive oil
• butter
• Crème fraîche with herbs, crema di balsamico
• Jelly (currant jelly)
• Mustard, hot
• Pepper from the grinder
• salt

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Instructions

1. Remove fat layer. Then use the boning knife to loosen the carrot meat from the back bone and carefully separate it at the end of the rib bones so that the meat is only held by the rib bones. The defatted meat with the rib bones then weighs approx. 700 g.
2. Press the garlic cloves and mix with the thyme leaves and finely chopped rosemary needles and a tablespoon of olive oil. Brush the meat with it, wrap in foil and marinate in the refrigerator for two hours.
3. Peel the potatoes and cut lengthways into quarters. Cut the vegetables into small cubes, chop the garlic and shallots tiny. Melt the butter in a saucepan, sweat the garlic and shallots briefly, add the vegetables and let everything simmer for about 5 minutes, turning several times. The vegetables should still have bite. Season with pepper and salt and fold in some crème fraîche.
4. Heat the lamb stock, reduce a little and season with mustard, crema di balsamico, currant jelly and a little pepper.
5. Pepper and salt the meat and fry in hot olive oil. Then place in the oven preheated to 180 ° for almost 10 minutes, then leave to rest on the open oven door for another 5 minutes.
6. Every eater gets meat with 5-6 rib bones.