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Oriental rack of lamb with stir-fried vegetables

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Origin of dish:  Europe
Type of cooking:  Oven
Preparation time: 15 minutes
Cooking time: 45 minutes
Ingredients (serves 4):

    - 1 whole rack of lamb (1.2 kg)
    - 2g fresh ginger
    - 4g curry
    - 1g marjoram
    - 1g paprika
    - 2g rosemary
    - 1 tablespoon olive oil + 1 teaspoon lemon juice
    - salt and pepper

    For the garnishing:
    - 1 onion
    - 1 aubergine
    - 1 courgette
    - 2 tomatoes
    - 50g celery sticks
    - 8 black olives
    - 30g capers
    - 3g parsley
    - 1 large tablespoon sugar
    - 1 tablespoon vinegar
    - 1/2 red pepper
    - 3 mint leaves


Wash and cut the vegetables into small cubes then brown in olive oil. Add the sugar and vinegar and leave to cook over a low heat for 30 minutes in a frying pan.

Just before the vegetables finish cooking, add chopped olives, pepper, capers, parsley, salt, pepper and mint as decoration.

Meanwhile, carefully bone the rack of lamb, take the fillets and brown them in olive oil in a frying pan.

Mix all the spices together, sprinkle them over the fillets and bake in the oven at 180°C (Gas Mark 6) for about 12 minutes.

Thinly slice the fillets, pour on the olive oil and lemon juice, then arrange them on a plate with the vegetables in the middle.

User comments

another free recipe every day

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