Burgundian rack of lamb with red potatoes and dried fruit

Name: Burgundian rack of lamb with red potatoes and dried fruit
Cook time: 30 min
Total time: 70 min
Yield: 4
Ingredients: 1 kg potatoes with red skin bag of 3 kilos; 5 tablespoons oil; 4 lamb racks; 1 bulb garlic halved; 100 g butter in cubes; 2 twigs fresh rosemary pouch a 15 g; bag fresh thyme a 15 g; 100 g vomited plums without pit (bag a 500 g); 100 g vortexed apricots without pit (bag a 375 g); 300 ml Beef broth

A tasty recipe. The main course contains the following ingredients: meat, potatoes with red skin (bag of 3 kilos), oil, rack of lamb, garlic (halved), butter (diced), fresh rosemary (bag of 15 g), fresh thyme (a 15 g ), vegtable plums (without pit (bag a 500 g)), vortexed apricots (without pit (bag a 375 g)) and beef broth.

Ingredients

Kitchen Stuff

oven dish
grill pan

Directions

Boil the potatoes for 15 minutes and cut into slices.
Brush thinly with 2 tablespoons of oil and grill them brown on both sides.
Preheat the oven to 160 ° C.
Heat the rest of the oil in the frying pan, sprinkle the rack of lamb with salt and (freshly ground) pepper.
Fry the meat briefly and place in the oven dish.
Place the garlic (with peel and all), the butter, the rosemary, the thyme, the potatoes and the stewed fruit in the oven racks in the oven.
Pour the stock into the baking dish and roast the dish for 40 minutes.
Spoon some of the roast over the meat every 10 minutes.
Serve the rack of lamb with the fruit and gravy..