Herbed rack of lamb with Marsala roasted vegetables
Source: https://www.gefu.com/rcp_recipe/herbed-rack-of-lamb-with-marsala-roasted-vegetables
Total time:
50 Minutes
Ingredients
| 600 | g | Lamb loins |
| 1 | Garlic clove | |
| 1 | EL | Paprika sweet |
| 1 | EL | Herbs of provence |
| 200 | g | Small red onion |
| 300 | g | Carotts |
| 200 | g | Parsnips |
| 49.6 | g | Celery |
| 2 | Garlic clove | |
| 1 | EL | Cane sugar |
| 50 | ml | Marsala |
| 100 | ml | Vegetable broth |
| 1 | EL | Lime juice |
| 50 | g | Butter |
| Olive oil | ||
| Salt | ||
| Pepper |
Preparation
Press garlic into a small bowl, add paprika, herbs, salt and a little olive oil and mix well. Rub the lamb loins with the paste and marinate at room temperature for about 2 hours.
Preheat the oven to 200 °C.
Peel and clean the vegetables, cut the carrots, parsnips and celery into 5 cm pieces and cut the pieces and onions into eighths with the FLEXICUT vegetable and fruit slicer.
Sauté the vegetables vigorously in olive oil, season with salt and pepper, add the garlic, sprinkle with the sugar and let it caramelize a little. Deglaze with Marsala broth and lime juice, place in a baking dish and simmer covered in the oven for about 30 minutes.
Heat a little olive oil in a frying pan, sear the lamb loins vigorously on all sides, transfer to a second baking dish and roast in the oven until pink, about 14-16 minutes.
Fold the butter into the roasted vegetables, season again with salt and pepper. Season the lamb loins with pepper, arrange with the vegetables and drizzle everything with Marsala broth.
Serve with couscous seasoned with parsley, fresh chilies and olive oil.
Nutritional values per serving
| Energy | 1.836,0 kJ | |
|---|---|---|
| Calories | 516,0 kcal | |
| Protein | 34,3 g | |
| Fat | 23,7 g | |
| Carbohydrates | 22,2 g |
Organisation
Category
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