🍽️ Tender Lamb Rack with Thyme Cream Sauce and Crispy Potatoes

Name: Tender Lamb Rack with Thyme Cream Sauce and Crispy Potatoes
Total time: 30 min
Yield: 4 servings
Ingredients: 1.2 kg Lamb Shoulder Roast (Neck); 2 Onions; 2 Garlic Cloves; 2 Carrots; 200 g Celeriac; 1 Bay Leaf; 1 tsp Juniper Berries; 1 tsp Peppercorns; 800 g Waxy Potatoes; 2 tbsp Ghee; 1 Onion; Salt; Pepper (from the mill); 200 ml Heavy Cream; 4 Sprigs Thyme; Salt; Pepper (from the mill); Thyme (for garnish)

756 kcal · 30 min · 4 servings

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Ingredients

1.2 kg Lamb Shoulder Roast (Neck)
2 Onions
2 Garlic Cloves
2 Carrots
200 g Celeriac
1 Bay Leaf
1 tsp Juniper Berries
1 tsp Peppercorns
800 g Waxy Potatoes
2 tbsp Ghee
1 Onion
Salt
Pepper (from the mill)
200 ml Heavy Cream
4 Sprigs Thyme
Salt
Pepper (from the mill)
Thyme (for garnish)

Instructions

1. Rinse the lamb under cold running water and pat it completely dry with kitchen paper.
2. Fill a large pot with water and bring it to a boil.
3. Place the lamb meat into the boiling water, ensuring it is fully submerged.
4. Let the meat simmer gently over low heat for about 30 minutes.
5. Peel the onions, garlic, carrots, and celery.
6. Dice the peeled vegetables into small cubes.
7. Skim off any foam that has formed on the surface of the broth.
8. After 30 minutes, add the diced vegetables, a bay leaf, juniper berries, and peppercorns to the pot.
9. Let the meat cook together with the vegetables for another approx. 1 hour.
10. Peel the potatoes and cut them into small cubes.
11. Heat ghee (clarified butter) in a non-stick pan, but keep the heat moderate.
12. Fry the potato cubes in the ghee for 15 to 20 minutes until golden brown.
13. Peel one onion and dice it finely.
14. Add the diced onion to the potatoes during the last approx. 5 minutes of frying time.
15. Season the potatoes and onions with salt and pepper to taste.
16. Remove approx. 150 milliliters of the cooking liquid (lamb broth) from the meat.
17. Mix the removed liquid with cream and thyme in a saucepan.
18. Bring the mixture to a boil and let it simmer slightly until it thickens.
19. Remove the thyme sprigs from the sauce.
20. Season the sauce with salt and pepper.
21. Foam the sauce briefly with a hand blender shortly before serving.
22. Remove the cooked meat from the cooking liquid.
23. Remove the kitchen twine from the meat.
24. Slice the meat.
25. Arrange the meat slices on top of the fried potatoes.
26. Serve with the thyme cream sauce.
27. Garnish the dish with fresh thyme and serve.

Nutrition per serving

kcal: 756
Protein: 69 g · Fett/Fat: 35 g · Carbs: 40 g