🍽️ Pink Lamb Rack with Sautéed Summer Vegetables

Name: Pink Lamb Rack with Sautéed Summer Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 4 Lamb loins (approx. 400 g each, kitchen-ready); Salt; Pepper (from the mill); 2 tbsp Olive oil; 400 ml Lamb stock; 2 tbsp cold Butter; 1 Zucchini; 1 Eggplant; 1 Onion; 1 Garlic clove; 1 yellow Bell pepper; 2 Tomatoes; 2 tbsp Olive oil; 4 sprigs Thyme; 1 splash dry White wine; Salt; Pepper (from the mill)

621 kcal · 30 min · 4 servings

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Ingredients

4 Lamb loins (approx. 400 g each, kitchen-ready)
Salt
Pepper (from the mill)
2 tbsp Olive oil
400 ml Lamb stock
2 tbsp cold Butter
1 Zucchini
1 Eggplant
1 Onion
1 Garlic clove
1 yellow Bell pepper
2 Tomatoes
2 tbsp Olive oil
4 sprigs Thyme
1 splash dry White wine
Salt
Pepper (from the mill)

Instructions

1. Preheat the oven to 160 degrees Celsius with top and bottom heat.
2. Wash the lamb meat and pat it dry with kitchen paper.
3. Score the rind in a fine cross pattern.
4. Season the meat with salt and pepper.
5. Sear the lamb in hot oil on all sides.
6. Place the meat in the preheated oven.
7. Bake the lamb for about 20 minutes until it is pink inside.
8. Deglaze the pan drippings in the roasting pan with lamb stock.
9. Reduce the sauce to one-third of its volume.
10. Wash the zucchini and the eggplant.
11. Peel the onion and the bell pepper.
12. Peel the garlic.
13. Slice the garlic into thin slices.
14. Cut the zucchini, eggplant, onion, and bell pepper into small cubes.
15. Peel the tomatoes by blanching them in hot water and shocking them in cold water.
16. Core the tomatoes and cut them into quarters.
17. Dice the tomato pieces.
18. Sauté the onion and garlic briefly in hot oil.
19. Add the thyme.
20. Add the cubes of eggplant, zucchini, and bell pepper.
21. Sauté the vegetables for 1 to 2 minutes.
22. Deglaze the vegetables with wine.
23. Stir the tomatoes into the vegetables.
24. Season the vegetable pan with salt and pepper.
25. Let the vegetables simmer gently for about 10 minutes.
26. Taste the vegetables and adjust seasoning with salt and pepper.
27. Stir the butter into the lamb stock sauce.
28. Taste the sauce and adjust seasoning with salt and pepper.
29. Slice the lamb meat off the bone.
30. Plate the lamb.
31. Add some sauce and vegetables to the lamb on the plate.
32. Serve the rest of the sauce and vegetables separately.
33. Serve polenta vegetable slices on the side if desired.

Nutrition per serving

kcal: 621
Protein: 66 g · Fett/Fat: 36 g · Carbs: 9 g