Roast lamb rack with garden vegetables
Preheat the oven to 220℃step.
Trim the lamb rack, remove the spine, poke some holes in the fascia to avoid shrinkage, apply oil and season with salt and pepperstep step.
Grease the baking pan and place the lamb rack on it in the oven at 220°C Bake in medium for 10 minutes, reduce the temperature to 170℃ and bake for 10 minutes.Take out the lamb rack and wrap it in aluminum foil to keep warm.The lamb chops at this time are about 5 mature.If you are afraid of raw food, you can extend the baking time.Step step.
Peel and wash the carrots and large onions and cut them into about 2-3mm diameter small piecestep step.
Remove the excess grease from the roasting pan on the lamb rack.Pour out the remaining gravy and heat it over medium heat to caramelize the gravy.Add carrots and diced onion and fry on low heat until softStep step.
Pour in the white wine to dissolve the particulate matter and evaporate half of the water into the spice bag and pour in water or stock to evaporate half of the waterStep step.
The sauce is sieved and seasonedStep step.
Peel carrots and white radishes Peel, wash and cut into thin strips of about 5mm*30mm.Cook carrots, white radishes, peas and green beans in boiling salt water.After the vegetables are cooked, quickly cool the river with cold water and wipe dry with kitchen paper towel.Cut green beans into strips similar to carrot and white radish strips.The length of (30mm) is finally mixed with pastoral vegetables by simple heating with butterstep step.
Cut the lamb rack with 2 pieces of lamb chops per person and put them on a plate together with the garden vegetables.Finally, pour the sauce on it.The finished picture of the grilled lamb rack with garden vegetables