Roasted Lamb Rack with Vegetables and Mint Sauce

Ingredients

• 1.5 kg lamb rack fillet on the bone with crackling (order in advance from butcher)
• Salt
• pepper (from grinder)
• 3 tbsp oil
• 1 kg cooked potatoes (leftovers)
• 1 bunch spring onions
• 2 sprigs Rosemary
• 250 ml veal or lamb stock (glass)
• 125 ml dry sherry
• 1 tsp chopped mint
• 1 tbsp chopped, deseeded and peeled tomato cubes
• 1 minced garlic clove
• 1 tbsp cold butter

Instructions

1. 1.

   Wash the lamb rack, pat dry and cut a diamond pattern into the crackling, season well with salt and pepper. Place on a well-oiled baking tray and roast in a preheated oven at 160°C for 40-45 minutes. Fifteen minutes before the end of cooking add the peeled, diced potatoes and rosemary; seven minutes later add the cleaned spring onions. Remove from the oven, raise the temperature to 270°C, transfer the roast to a plate, lightly salt the crackling again and roast for another 10-15 minutes. Take the vegetables out of the pan, toss them in a little oil in a skillet and keep warm.

2. 2.

   Deglaze the roasting drippings with sherry, strain through a fine sieve into a saucepan, add veal or lamb stock and reduce slightly. Stir in mint, tomato cubes and garlic, then bind with cold butter.

3. 3.

   Arrange the roasted lamb rack with the vegetables on a plate and serve. Offer the sauce separately.