Baked Lamb Rack Fillets

Ingredients

• 650 g lamb rack fillets
• Salt
• ground pepper
• 1 Tbsp clarified butter
• 500 g okra pods
• 2 cloves garlic
• 1 onion
• 500 g beef tomatoes
• 1 tbsp Olive Oil
• 150 ml Vegetable broth
• 4 Tbsp breadcrumbs
• 10 pitted green olives
• 2 tsp chopped rosemary leaves
• 60 g grated Parmesan

Instructions

1. 1.

   Wash and trim the okra. Peel and finely chop the garlic and onion. Blanch the tomatoes, peel, quarter, core, and dice the flesh into small cubes; set aside about one cup of tomato cubes.

2. 2.

   Heat olive oil in a pot and sauté half the garlic and the onion until translucent. Add the okra and remaining tomato cubes, pour in vegetable broth, season with salt and pepper, cover and simmer for about 10 minutes.

3. 3.

   Combine the leftover tomato cubes with breadcrumbs. Finely chop the olives and add them along with the remaining garlic. Stir everything together, season again with salt and pepper, and fold in the rosemary.

4. 4.

   Cut the lamb into 12 equal portions, season each with salt and pepper. Heat clarified butter in a skillet and sear the steaks quickly on both sides for about 1–2 minutes per side. Remove and place them in a greased baking dish.

5. 5.

   Brush the pre‑seared steaks with the tomato‑breadcrumb mixture, sprinkle grated parmesan on top, and bake at 200 °C (392 °F) for about 5 minutes until golden. Plate the okra‑tomato sauce, add the lamb steaks, and serve.