Rack of lamb in balsamic sauce

Name: Rack of lamb in balsamic sauce
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 2 Racks of lamb (approx. 350 g each); 4-5 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 4-6 Tbsp Balsamic vinegar; 1–2 Branches of rosemary; 3 TABLESPOONS Pine nuts; 500 g floury potatoes; 2 Tomatoes; 750 g green asparagus; 200 g Low-fat curd; 200 g + some flour

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
2 Racks of lamb (approx. 350 g each)
4-5 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
4-6 Tbsp Balsamic vinegar
1–2 Branches of rosemary
3 TABLESPOONS Pine nuts
500 g floury potatoes
2 Tomatoes
750 g green asparagus
200 g Low-fat curd
200 g + some flour

Directions

1
Peel and finely dice the onion and garlic. Wash the meat and dab dry. Heat 2 tablespoons of oil in a large ovenproof pan or a flat roasting pan. Fry the meat on the meat side for 3-4 minutes at high heat.
2
Season with salt and pepper. Fry onion and garlic briefly. Then turn so that the bones are at the bottom. Add 200 ml water and vinegar, bring to the boil and simmer for 2 minutes.
3
Wash the rosemary, dab dry and chop coarsely. Chop pine nuts. Spread both on the meat. In a preheated oven (electric cooker: 80 °C/circulating air and gas n
4
Wash the potatoes and cook covered in water for about 20 minutes. Wash, quarter and dice the tomatoes. Wash the asparagus and cut the woody ends off generously. Halve the asparagus, cover and cook in a little salted water for about 5 minutes.
5
Quench and peel the potatoes. Press them hot through a potato press and let them cool down a little. Knead in quark and 200 g flour. Season with salt and nutmeg. Form into rolls (approx. 3 cm Ø) on a little flour.
6
Cut into approx. 4 cm long pieces. Use a fork to press grooves into the gnocchi.
7
Bring plenty of salted water to the boil in a wide saucepan. Let the gnocchi simmer for 5-6 minutes at low heat. Lift them out and let them drip off. Fry the gnocchi briefly in 1-2 tbsp. hot oil.
8
Heat 1 tablespoon of oil in a second pan. Fry the asparagus for 2-3 minutes. Fry the tomatoes. Cut lamb off the bone and into slices. Season roast stock with salt and pepper. Arrange everything.