- salt and pepper to taste
- a little pepper
- 1 dl white wine
- 0.5 tsp. salt
- 1 tbsp. mustard
- 1 tbsp. lemon juice
- 1 onion
- 1 clove of garlic
- 2 rack of lamb (approx. 400 g each)
- tbsp. olive oil to fry
- 50 g black olives
- 2 tbsp. fresh rosemary needles
- 50 g green olives
- 1 tin artichoke hearts (ca. 390 g)
Finely chop the rosemary needles, press the garlic, mix with the mustard, oil and lemon juice. Cut the lamb racks into approx. 8 double lamb chops, coat with the marinade, cover and leave to marinate in the fridge for approx. 2 hrs.
Heat the oil in a frying pan, wipe off the marinade from the lamb chops, fry in portions for approx. 1 min. each side, remove, season.
Cut the onion into segments, drain and then cut the artichoke bottoms in half. Dab off the fat in the frying pan, then fry the onion and the artichoke bottoms. Add the olives and rosemary, continue cooking briefly, pour in the wine. Return the lamb chops to the pan, cover and cook for approx. 15 mins., then season. Serving suggestion: garlic croutons.
- Lamb / Game
- 2h 35 Preparation/cooking time: ca. 15m + Marinate: ca. 120m + Braise: ca. 20m
- Servings For 4 people
- Nutrition 399 Kcal