
Lamb rack difficulty 60 min. total time Ingredients for 4 persons 4 Lamb racks 2 kg Potatos 300 ml Milk 4 TBSP Butter Nutmeg Salt, Pepper 8 Cloves Garlic 8 Sprigs Rosemary 8 TBSP Oil 200 g Kühne Betroot 2 Lemons 1 Bunch Dill 1 Bunch Chives 1 Bunch Parsley 4 Spring onions 2 TSP Olive oil Preparation Kitchen utensils Vegetable peeler, chopping board, knife, stove, pot, potato masher, oven, pan, meat thermometer Remove the lamb from the fridge 2 hours before cooking. Peel and quarter the potatoes, then boil in salted water until tender. Drain, add milk and butter, and mash roughly. Season with nutmeg, salt, and pepper, and keep warm. Preheat the oven to 125 °C. Halve the garlic cloves. Trim fat and sinew from the lamb, season with salt, and sear all over in a pan with vegetable oil, rosemary, and garlic for about 10 minutes. Transfer to the oven and cook for about 25 minutes. Use a meat thermometer inserted into the centre; 57 °C indicates tender pink lamb. Dice the KÜHNE beetroot slices. Squeeze the lemon and reserve some juice. Roughly chop the herbs and slice the spring onions diagonally. Mix with olive oil and lemon juice to marinate. Arrange the beetroot cubes over the mashed potatoes, garnish with herbs, and serve alongside the lamb rack. Recipe advice Don’t over-mash the potatoes to avoid a gluey texture. Nutritions Calorific value ca. 729 kcal (3061 kJ) Protein 28 g Fat 42 g Carbohydrates 50 g