How to cook the rack of lamb with bacon on potato cream, making a potato-based sauce with bay leaf and rosemary, orange peel and parmesan crust.
Ingredients for 3 people
- 300 g of rack of lamb
- 70 g of sliced bacon
- 2 tablespoons of extra virgin olive oil
- salt and pepper
For the potato cream
- 300 g of potatoes
- 4 tablespoons of extra virgin olive oil
- 1 orange
- 1/2 onion
- 40 ml of vegetable broth
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
- parmesan crust
- fry oil
- bay leaf and rosemary
- salt and pepper
To decorate
- 1 eggplant
- 1 carrot
- 1 courgette
- mint
How to prepare the rack of lamb with bacon on potato cream
In a saucepan with 2 tablespoons of olive oil, brown the chopped onion, then add the orange peel and the parmesan crust, then let it dry for a few minutes.
Meanwhile, peel the potatoes, cut them into fairly large pieces and fry them in plenty of oil until golden brown, then drain them from the oil and place them on a lined paper towel tray to dry them well.
Add the fried potatoes to the prepared sauté and cover everything with the boiling broth, bay leaf and rosemary.
Cook for about half an hour, whisk and pass the mixture through a colander, then adjust with salt and pepper.
Cut the rack of lamb into 3 discs about 3 cm high, wrap them with bacon, tie them and grease them with olive oil.
Put the pieces of lamb in a pan and cook them for about 4 minutes on each side, add salt, pepper and keep them warm.
Pour the potato cream into a deep tray, arrange the lamb on top, then decorate with carrots, aubergines and courgettes cut into julienne strips, with a few mint leaves.
