Summary

Ingredients

• 1.2 kg rack lamb (4 pieces a 300g)
• 1 kg potato (s)
• 300 ml beef broth, (instant)
• 150 ml red wine
• 50 ml balsamic vinegar
• 4 cloves garlic
• 8 sprigs rosemary
• salt
• pepper

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Instructions

1. Peel the potatoes and cut into approx. 1-1.5 cm cubes. Season lightly with salt, pepper and paprika. Place in a coated dish, add 4 sprigs of rosemary and place in the preheated oven at 200 ° C top / bottom heat for approx. 40-45 minutes.
2. Season the rack of lamb with salt and pepper and then fry on both sides for approx. 2 minutes until it has a nice color. Then place on a sprig of rosemary in an ovenproof dish and place in the oven with the potatoes for 15-20 minutes.
3. Boil the frying residues in the pan with 300ml stock, add the red wine, the balsamic vinegar and the 4 peeled and flattened garlic cloves with a large knife. While the meat and potatoes are still in the oven, let them reduce. If desired, thicken a little at the end. The sauce should be quite runny.
4. Cut open the rack of lamb and serve with the potatoes and sauce on preheated plates.