Back of a lamb on potatoes with cherry recipe
 
 
Recipe type: Meat and Poultry
Cuisine: French Cuiine
Ingredients
Rack of lamb:
  • Rack of lamb – net weight – 1,12 kg
  • Cherry tomatoes – a branch – 60 g
  • Baby potatoes – 150 g
  • Thyme – 2 g
  • Rosemary – 2 g
  • Sage – 1 g
  • Parsley– 2 g
  • Rusks – 40 g
  • Mustard– 10 g
  • Salt– 1 g
Sauce:
  • Bone broth – 100 g
  • Sage – 1 g
  • Garlic – 5 g
  • Salt – 1 g
  • Pepper – 1 g
  • Butter – 10 g
Instructions
  1. Roast rack of lamb and bake it in a crust of flavouring herbs to the desirable level.
  2. Served on baby potatoes with meat sauce.
  3. Decorate with baked cherry tomatoes and twig of sage.
  4. Boil down the sauce by half and bring to the desirable taste, then add butter.
  5. Place potatoes on a plate.
  6. Cut rack of lamb in halves and put atop potatoes, pour sauce around potatoes.
  7. Decorate with cherry and twig of sage.
Recipe by Food'n'chef at https://old.foodnchef.com/kare-yagnenka/