Lamb with mint sauce and potato wedges

Name: Lamb with mint sauce and potato wedges
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g baby potatoes; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Rack of lamb (approx. 500 g each; if necessary, order in advance from the butcher); 1 collar Mint; 4 TABLESPOONS White wine vinegar; 1 TABLESPOON Sugar

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g baby potatoes
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Rack of lamb (approx. 500 g each; if necessary, order in advance from the butcher)
1 collar Mint
4 TABLESPOONS White wine vinegar
1 TABLESPOON Sugar

Directions

1
Wash potatoes thoroughly, cut into long slices and dab dry. Heat 2 tablespoons of oil in a large frying pan. Fry the potatoes in it for about 20 minutes while turning them regularly until crispy. Season with salt and pepper
2
Wash the meat, dab dry and season with salt and pepper. Heat 1 tablespoon of oil in a flat roasting pan. Sauté the meat in it vigorously while turning. Season with salt and pepper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 11 minutes (medium)
3
Wash mint, shake dry, pluck off leaves and chop very finely. Bring 2 tablespoons of water, vinegar, sugar and 1 pinch of salt to the boil. Add the mint and mix well
4
Take the meat out of the oven and cut into 8 pieces (2 ribs each). Potato wedges, arrange 2 pieces of meat and mint sauce on plates