Lamb rack with braised vegetables

Name: Lamb rack with braised vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: German
Ingredients: 4 lamb racks (about 400 g each, prepped); Salt; Pepper (freshly ground); 2 tbsp olive oil; 400 g pearl onions; 2 Garlic cloves; 2 stalks celery; 2 bell peppers (red and green); 2 tbsp olive oil; 120 ml dry white wine; 120 g breadcrumbs; 2 tbsp freshly chopped herbs (e.g., parsley, thyme, rosemary); 5 tbsp melted butter

Prep: 15min

| Servings: 4 | Cook: 30min

Lamb rack with braised vegetables is a recipe featuring fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!

Ingredients

4 lamb racks (about 400 g each, prepped)
Salt
Pepper (freshly ground)
2 tbsp olive oil
400 g pearl onions
2 Garlic cloves
2 stalks celery
2 bell peppers (red and green)
2 tbsp olive oil
120 ml dry white wine
120 g breadcrumbs
2 tbsp freshly chopped herbs (e.g., parsley, thyme, rosemary)
5 tbsp melted butter

Instructions

1.
Preheat the oven to 120°C (250°F) with both top and bottom heat.
2.
Wash the lamb, pat dry, season with salt and pepper, then sear all sides in hot oil. Transfer to the preheated oven and roast for 20-25 minutes until pink inside.
3.
Meanwhile, peel the onions and garlic. Wash, trim, and cut celery into 2 cm pieces. Wash, halve, trim, and dice bell peppers. Sauté all together in hot oil, seasoning with salt and pepper. Deglaze with wine and simmer covered for about 10 minutes. Increase oven temperature to 200°C (400°F). Mix breadcrumbs with herbs and butter, spread over the lamb racks, bake for 2-3 minutes until golden brown, then serve with the vegetables.