Rack of lamb with potato cubes and garlic

Peel the garlic. Cook in a pan the wine, garlic and fond on a high heat to 2 dl. Meanwhile, sprinkle the rack of lamb with salt and pepper. Heat oil in the pan. Add butter and fry the rack of lamb in approx. 10 to 12 minutes of rosé. Occasionally return.

Remove the rack of lamb from the pan and let it rest on aluminum foil. In the meantime, add the potato cubes to the frying fat and cook for about 5 minutes. Pour in the fond and cook for about 5 minutes.

From the fire, stir the truffle oil through the gravy. Season with pepper and salt. Divide the gravy with potato cubes over the (pre-heated) plates. Cut the rack of lamb between the bones into pieces and place on the potatoes.