Lamb with vegetables

Lamb with vegetables

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Small vegetables and rack of lamb ... mmh, it smells like spring! A recipe that will appeal to young and old.


  • Ingredients for 4 persons :
  • 1 rack of lamb of 8 chops
  • 1 C. to s. mustard
  • l 2 c. to s. oil
  • 2 tbsp. to s. breadcrumbs
  • 4 c. to s. chopped parsley
  • 2 crushed cloves of garlic
  • 60 g of butter
  • 1/2 cube of meat broth
  • 300 g green asparagus
  • 8 carrots
  • 4 turnips
  • 300 g of gourmet peas
  • 3 sprigs of chopped basil
  • salt
  • pepper


Turn on the oven at 190 ° C (tea 6-7). Mix mustard, oil, bread crumbs, parsley and garlic. Salt, pepper and coat the lamb with this mixture. Put it in a baking dish and drizzle with melted butter. Bake 40 minutes, basting regularly ... Peel the vegetables. Cook separately: 15 minutes salt water, carrots, turnips and peas and 10 minutes asparagus tied in a bunch. Take out the square of the oven and spread the vegetables around. Sprinkle with basil. Melt the bouillon cube in 1 cup hot water. Pour it in the dish and deglaze on high heat. Present your dish with the juice in a gravy boat.