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Rack of lamb with garden pea purée
A tasty Dutch recipe. The main course contains the following ingredients: meat, potatoes (floury), salt, garden peas ((à 450 g frozen), olive oil, rack of lamb (with 6 pork chops), (freshly ground) pepper, garlic and mint.
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Ingredients
Directions
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Preheat the oven to 200 ºC.
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Peel, halve, wash potatoes and boil for 10 minutes in a pan with water and salt.
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Add garden peas to potatoes and boil for about 5 minutes, until potatoes and peas are cooked.
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Meanwhile, fry 2 tablespoons of oil in frying pan and lamb racks around brown bowls.
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Place the meat in a roasting pan or oven dish and sprinkle with salt and pepper.
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Racks of lamb in the oven approx.
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8 minutes from inside the rose.
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Turn halfway through baking time.
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Remove the meat from the oven, wrap it in foil and let it rest for approx.
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5 minutes.
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Drain potatoes and garden peas, add the remainder of the oil and mix thoroughly with puree pestle.
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Peel garlic and squeeze over pea puree.
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cut fresh mint into strips, mix with puree and season with salt and pepper.
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Cut the lamb racks along the bones into 6 'chops'.
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Make two rolls of puree with two spoons or popsicle tongs 6.
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Place scoops of puree in the middle of six plates, place a piece of lamb against it and sprinkle some pepper over the board as a garnish..
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Nutrition
265Calories
Sodium20% DV485mg
Fat22% DV14g
Protein34% DV17g
Carbs6% DV19g
Fiber44% DV11g
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