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Herb coated rack of lamb, on satueed spring vegetables and pumpkin feta risotto cakes

light lamb dish


  • New Zealand lamb rack

  • fresh vegetables

  • fresh herbs

  • rice bran oil

  • olive oil

  • salt

  • pepper

  • arborio rice

  • pumpkin

  • feta cheese

  • egg yolk


  • 1.

    Cook risotto with chopped pumpkin and feta cheese, let cool down, ad egg yolk, form little cookies, rost in pan until crisp

  • 2.

    Seal the lamb rack in olive oil, put in oven on 200 degree for ca. 20 min

  • 3.

    Prep vegetables and sautee in pan, season with salt and pepper.

  • 4.

    Chopp parsley, rosmarin, thyme and mint.

  • 5.

    Let lamb rest for 10 min. then cut in half, coat with chopped herbs.

  • 6.

    Plate on top of vegetables and risotto cakes, drizzle with red wine jus

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