Crusted Rack of Lamb with Beer Sauce and Horseradish Potatoes
recipe

A delightful Easter recipe featuring succulent rack of lamb, flavorful beer sauce, and refreshing horseradish potatoes.
Preparation Time: Approximately 1.5 hours
Serving Size: 4 servings

Ingredients

- 800 g rack of lamb
- Tomato tapenade
- Handful of pistachios
Marinade for the Lamb:
- 1 dl dark beer (e.g., SFF & Brooklyn Two Tree Porter)
- 1 onion
- 1 garlic clove
- 1 bay leaf
- Salt
- Sugar
Beer Sauce:
- 1 dl dark beer (e.g., SFF & Brooklyn Two Tree Porter)
- 2 dl beef broth
- Cornstarch (follow package instructions)
- Sugar
- Salt
- Pepper
- Bay leaf
- Thyme
Horseradish Potatoes:
- About 4-6 potatoes
- 1 tbsp butter
- 1 tbsp freshly grated horseradish
- Fresh parsley

Instructions

1. Chop the onion and garlic finely.
2. Combine the marinade ingredients and marinate the rack of lamb for 24 hours.
3. Remove the lamb from the refrigerator, wipe off the marinade, and sear the lamb on a pan until browned.
4. Mix crushed pistachios with tomato tapenade and coat the lamb with this mixture.
5. Roast the crusted lamb in the oven at 180°C (350°F) for about 8-12 minutes, or longer if you prefer the meat to be more well-done.
6. Prepare the beer sauce: Combine the sauce ingredients in a saucepan and bring to a boil. Thicken with cornstarch and adjust seasoning as needed.
7. Boil the potatoes until tender, cool them, and gently flatten.
8. Sauté the potatoes in a pan with butter and horseradish, adding parsley at the end.
9. Serve the crusted lamb with beer sauce and horseradish potatoes.
Nutritional Information (per serving):
- Energy: 450 kcal
- Protein: 35 g
- Carbohydrates: 35 g
- Fat: 20 g
- Fiber: 5 g

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