Oven-baked rack of lamb with baby potatoes
Serve this delicious oven-baked rack of lamb! The succulent lamb is finished with a delicious rosemary crust and Parmesan, which adds a delightful herby flavor. Serve with baby potatoes, roasted bimi, and carrots and enjoy a culinary experience!
Want to impress your guests? Then choose oven-baked rack of lamb! This succulent lamb is finished with a delicious rosemary crust and Parmesan, ensuring you'll savor every bite. Serve the rack of lamb with baby potatoes, roasted bimi, and carrots, and enjoy a culinary experience!
Preparation
Preheat the oven to 180°C (350°F). Trim the carrot tops to 2 cm above the base and reserve. Peel the carrots and slice diagonally. Trim 1 cm from the bottom of the bimi.
Halve the baby potatoes and rinse them. Spread them on a baking sheet lined with parchment paper, along with the bimi and carrots. Sprinkle with 1/5 of the olive oil, black pepper, and sea salt and bake for 20 minutes.
Roughly chop the Parmesan cheese and mix it with the panko, curly parsley, ¾ of the remaining olive oil, and rosemary. Puree this with an immersion blender until smooth.
Heat the remaining olive oil in a pan and briefly sear the rack of lamb. Remove the rack from the pan and sprinkle the rosemary mixture over it. Place it in the oven with the vegetables for the last 10 minutes of cooking.
In the meantime, prepare the meat gravy according to the instructions on the packaging.
Arrange the vegetables and rack of lamb on a large plate. Serve the gravy alongside the rack of lamb.
Variatietip
Wil je het gerecht glutenvrij maken? Vervang dan de panko door hazelnoten.
Ingredients
- 300 g bospeen
- 250 g bimi
- 700 g krielaardappelen
- 5 el olijfolie
- ½ tl Zwarte peper
- ½ tl Zeezout
- 70 g Parmezaanse kaas
- 50 g panko
- 3 takken krulpeterselie
- 2 el Rozemarijn
- 800 g lamsrack
- 1 zak vleesjus
Supplies
- Hand blender
Products used in this recipe
€3,39
€2,79
€2,49