Back of a lamb on potatoes with cherry

This dish brings out the best in lamb, with a succulent, flavorful back of lamb roasted to perfection and served on a bed of golden, crispy potatoes. The addition of cherries lends a delightful balance of sweetness and acidity, enhancing the dish with a gourmet touch. Perfect for an elegant dinner, this meal delivers both comfort and sophistication in every bite.

Back of a lamb on potatoes with cherry

Difficulty Level: Medium

Calories: 600

Cooking Time: 60 min

Ingredients:

Rack of lamb:

Rack of lamb – net weight – 1,12 kg
Cherry tomatoes – a branch – 60 g
Baby potatoes – 150 g
Thyme – 2 g
Rosemary – 2 g
Sage – 1 g
Parsley– 2 g
Rusks – 40 g
Mustard– 10 g
Salt– 1 g

Sauce:

Bone broth – 100 g
Sage – 1 g
Garlic – 5 g
Salt – 1 g
Pepper – 1 g
Butter – 10 g

Instructions:

Roast rack of lamb and bake it in a crust of flavouring herbs to the desirable level.
Served on baby potatoes with meat sauce.
Decorate with baked cherry tomatoes and twig of sage.
Boil down the sauce by half and bring to the desirable taste, then add butter.
Place potatoes on a plate.
Cut rack of lamb in halves and put atop potatoes, pour sauce around potatoes.
Decorate with cherry and twig of sage.

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