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🍽️ Tender rack of lamb with olive gnocchi and soft vegetables

820 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 4 tbsp olive oil
• 100 g finely diced soup vegetables (frozen)
• 1 sprig rosemary
• 4 sprigs thyme
• peppercorns
• 100 ml white wine
• 1 jar (400 ml) lamb stock
• 600 g boned lamb loin (lamb loin)
• 1 bunch basil
• salt
• pepper from the mill
• 500 g floury potatoes
• salt
• 40 g black olives (pitted)
• 4 tbsp olive oil
• 2 egg yolks (M)
• 80 g flour
• 600 g assorted vegetables (e.g. carrots, eggplant, zucchini, artichoke hearts)
• 4 tbsp oil
• 1 pinch rosemary
• 1 pinch thyme
• 1 garlic clove
• salt
• pepper from the mill

Instructions

1. 1. Peel the onion and garlic and cut them into small cubes.
2. 2. Heat two tablespoons of olive oil in a pot.
3. 3. Add the onion, garlic, soup vegetables, herbs, and peppercorns to the hot oil and roast them briefly.
4. 4. Deglaze the mixture with white wine and add the lamb stock.
5. 5. Let the broth simmer for twenty minutes.
6. 6. Strain the broth through a fine sieve to remove the solids.
7. 7. Place the rack of lamb in the hot broth and poach it for twelve to fifteen minutes.
8. 8. Remove the meat and keep it warm.
9. 9. Reduce the broth by half over high heat.
10. 10. Rinse the basil, shake it dry, and chop the leaves roughly.
11. 11. Add the basil to the concentrated broth and blend the sauce until smooth.
12. 12. Stir in the remaining olive oil and season the sauce with salt and pepper.
13. 13. Keep the sauce warm.
14. 14. Peel the potatoes, wash them, and halve them.
15. 15. Boil the potatoes in salted water for twenty to twenty-five minutes until soft.
16. 16. Finely chop the olives.
17. 17. Drain the potatoes and let them steam dry.
18. 18. Press the potatoes through a potato ricer.
19. 19. Gradually add olive oil, egg yolk, and flour, mixing everything into a smooth dough.
20. 20. Fold the finely chopped olives into the dough.
21. 21. Season the dough with salt.
22. 22. Moisten two spoons and form small gnocchi from the potato mixture.
23. 23. Add the gnocchi to boiling salted water and cook for six to eight minutes.
24. 24. Lift the cooked gnocchi out of the water with a slotted spoon.
25. 25. Clean the vegetables and cut them into small pieces.
26. 26. Heat oil in a pan.
27. 27. Fry the vegetables for about ten minutes, turning occasionally.
28. 28. Add the herbs to the vegetables.
29. 29. Peel the garlic and press it into the pan.
30. 30. Season the vegetables with salt and pepper.
31. 31. Slice the rack of lamb.
32. 32. Plate the meat with the basil sauce, olive gnocchi, and vegetables.

Nutrition per serving

• kcal: 820
• Protein: 48 g · Fett/Fat: 42 g · Carbs: 58 g