rack of lamb with rosemary crust, green asparagus and gnocchi

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Peel onion and garlic and chop finely. Fry the meat in 2 tablespoons of hot olive oil over a high heat for about 5 minutes, season with salt and pepper.

2. 2

   Add the diced onion and garlic and fry briefly. Place the meat on a baking tray. Strip rosemary needles from the stem, chop pine nuts. Briefly toss in the frying fat, add 200 ml water and vinegar, allow to boil down for 1-2 minutes.

3. 3

   Spread on the meat. Cook for approx. 2 hours in a preheated oven (electric range: 80 °C) until done. For the side dishes, wash the potatoes and cook in boiling water for about 20 minutes. In the meantime, wash, clean, quarter and seed the tomatoes.

4. 4

   Cut the fruit flesh into small cubes. Wash the asparagus, cut off the woody ends. Halve the asparagus. Drain the potatoes, rinse with cold water and peel. Press potatoes through a potato ricer and let them cool down a little.

5. 5

   Knead in curd and flour, season with salt and nutmeg. Form rolls about as thick as your thumb on a work surface sprinkled with flour and cut into pieces about 4 cm long. Form oval dumplings and press in grooves with a fork.

6. 6

   Cook gnocchi and asparagus separately in boiling salted water for about 5 minutes, then drain. Melt 1-2 tablespoons of oil in a frying pan and fry the gnocchi briefly. Melt 1 tablespoon of oil in another pan.

7. 7

   Asparagus and tomatoes and toss in. Cut lamb off the bone. Serve in portions with asparagus, gnocchi and some gravy.

Nutrition Facts

KCAL
980 kcal

CARBS
62 g

FATS
63 g

PROTEINS
41 g