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Categories:
potatoes artichokes salt thyme olive oil rack of lamb Cheddar cheese egg yolk arugula balsamic vinegar olive oil
Viewed: 9 - Published at: 2 years agoIngredients
- 1 1/3 pounds new potatoes
- 7/8 pound jerusalem artichokes
- coarse salt
- thyme sprigs Fresh
- olive oil
- 1 rack of lamb
- 7/8 cup cheddar cheese
- 2 egg yolk
- arugula
- balsamic vinegar
- olive oil
Method
- Preheat the oven to 210 degrees Celsius.
- Wash and dry potatoes and artichokes.
- Arrange them in a baking dish and sprinkle with coarse salt.
- Add the fresh thyme sprigs and drizzle with olive oil
- Bake for about 30 minutes until tender.
- In another dish place the rack of lamb.
- In a bowl mix the grated cheddar cheese, the egg yolk, 1 tablespoon of thyme leaves and a pinch of freshly ground pepper.
- Spread a layer of cheese mixture on the rack of lamb.
- Bake for about 20 to 25 minutes.
- Cover the dish with an aluminum foil and let stand for about 4/5 minutes before carving.
- Dress the arugula with olive oil and balsamic vinegar.
- To serve, arrange the rack of lamb along with cooked vegetables and arugula salad.
