Lamb Rack with Feta Cheese and Braised Sauerkraut
Main Dishes • European
Description
Lamb Rack with Feta Cheese and Braised Sauerkraut
Ingredients
- Cilantro 1 bunch
- Rack of Lamb 5 oz
- Feta cheese 5 oz
- Fresh Rose Hips 1 sprig
- Sun-Dried Tomatoes 0 oz
- Olive Oil 0 fl oz
- Ground Black Pepper 0 oz
- Nutmeg a pinch
- Paprika 0 oz
- White Balsamic Cream 0 fl oz
- Garlic 1 clove
- Thyme to taste
Step-by-Step Guide
Step 1
Season the prepared lamb rack with ground black pepper, drizzle with olive oil, and gently massage the meat. Place in the refrigerator for 20 minutes, covered with a dry towel.
Step 2
In a very hot, dry skillet, sear the lamb rack on all sides (to seal). Lightly salt.
Step 3
On a 40 cm sheet of foil, place a similar sheet of parchment paper, and lay the lamb rack on top. Add feta cheese, sun-dried tomatoes, and a few sprigs of fresh rosemary. Seal the foil into a pouch, leaving a small opening at the top (1–1.5 cm). Place in a preheated oven at 375°F for 25–30 minutes.
Step 4
Crush the garlic clove (discard the core), finely chop it, and mix it with 20 grams of olive oil from the sun-dried tomatoes. Add ground nutmeg, ground sweet paprika, and a bit of black pepper. Set the sauce aside.
Step 5
Five minutes before cooking is done, open the lamb rack, brush it with the prepared sauce, add a bit of thyme, sprinkle with roughly chopped cilantro, lightly salt, and return to finish cooking.
Step 6
Serve, garnished with balsamic sauce and fresh cilantro. Braised sauerkraut with apples makes a great side dish.
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