Rack of lamb with honey-chili crust
easy
45 mins
45 mins
Ingredients
- 4 Branches of rosemary
- 1 red chilli pepper
- 1 Garlic clove
- 5 TABLESPOONS Olive oil
- 7-10 Tbsp grated peel of 1/2 untreated orange
- 2 Cremagliere di agnello con ossa di costola lunghe (ca. 500 g ciascuna; se necessario, ordinare in anticipo dal macellaio)
- 750 g Potatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2-3 TABLESPOONS Honey
- 300 g frozen peas
- 150 ml Milk
- 20 g Butter
- 7-10 Tbsp grated nutmeg
Directions
- 1
Wash the rosemary, dab dry and chop coarsely. Clean, wash and cut the chillies into rings. Peel and chop garlic. Mix 4 tbsp. oil, orange peel, rosemary, chilli and garlic. Wash the meat, dab dry and coat with the marinade. Cover, chill and marinate for 2-3 hours
- 2
Peel the potatoes, cut in half and cook in boiling salted water for about 25 minutes
- 3
Heat 1 tablespoon of oil in a flat roasting pan. Remove the meat from the marinade and fry it thoroughly, turning it over. Season with salt and pepper and cook in a preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: unsuitable) for 25-30 minutes. Glaze with honey about 5 minutes before the end of the cooking time
- 4
Add peas to the potatoes 5 minutes before the end of the cooking time and finish cooking. Heat milk and butter in a small pot. Drain the potatoes and peas. Pour on the milk and mash with a potato masher until mashed. Season to taste with salt and nutmeg. Arrange the lamb loin on a plate. Add the mashed potatoes and peas
Nutrition Facts
480 kcal
41 g
22 g
29 g
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