Rack of lamb with purple carrots roasted with thyme and old-fashioned salt
Ingredients
Instructions
- 1 rack of lamb with 8 ribs
- 700 g purple carrots
- 2 cloves garlic
- 4 shallots
- 3 tbsp. olive oil
- 35 g soft butter
- 1 small sprig of rosemary
- 2 sprigs of thyme
- fleur de sel and freshly ground pepper
- Preheat the oven to 200°C (th. 6-7).
- Scrape the carrots and cut them in 4 lengthwise.
- In a plastic bag, mix them with the peeled and quartered shallots, the thyme leaves and the oil.
- Spread them out on the baking sheet. Sprinkle them with pepper and fleur de sel. Bake for 40 mins.
- Take the rack of lamb out of the fridge and let it come to room temperature.
minutes before serving, put it in a dish, coat it with 20 g of butter and sprinkle with chopped garlic and rosemary. - Salt, pepper. Bake for 20 minutes next to the carrots.
- Wrap it in foil and let it rest in a warm place for 10 minutes.
- Deglaze the dish with 1 drizzle of water and the rest of the butter.
- Cut the rack of lamb, distribute on warm plates and add a few drops of juice.
- Serve with carrots. Decorate with sprigs of rosemary and beetroot sprouts.
Rack of lamb with purple carrots roasted with thyme and old-fashioned salt
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