Spring rack of lamb

Ingredients for Spring rack of lamb

Instructions for Spring rack of lamb

To prepare the Spring rack of lamb recipe, please follow these instructions:

Preheat oven to 200 degrees.

Place lamb back in a skillet. Season with salt and pepper and indsmør back in 50 g of butter. Increased in 30 min. and reduce heat to 18 degrees and FRY wides in ca. 40 min.

Meanwhile, cut top and tail the beans. Scrape the asparagus and bind them together in bundles. Came the carrots in a sauce pan with sugar and onions and cover with water. Cook for 15 minutes, Add the peas and let it boil yderligger 8 min. until the water is almost evaporated. Add the rest of the butter and remove the Pan from the heat.

Cook new potatoes with minten until tender and the heel so that the water from. Mix with carrots and peas and strew with parsley. Add the tomatoes and let the Court keep themselves warm.

Boil the asparagus in salty water for about 8 minutes until soft, drain, remove the strings and keep warm.

Cook celery in salt water for about 15 minutes, the water from the heel and keep warm.

Arrange the Lamb back in the middle of a platter with all the vegetables around it, and strew with parsley right.