- 1 tbsp. olive oil
- 50 g capers
- 0.5 dl water
- 1 onion
- 1 clove of garlic
- 2 rack of lamb (approx. 400 g each)
- 1 dl red port
- tsp. salt and pepper to taste
- 50 g dried tomatoes
Crush the garlic, mix with the oil and wine and coat the meat with the mixture, leave cover in the fridge to marinate for approx. 30 mins. Season the meat.
Chop the tomatoes, mix with the wine and water, allow the tomatoes to soften in the mixture for approx. 30 mins. Place the meat on an oven tray.
Bake for approx. 25 mins. in the centre of an oven preheated to 180°C.
Slice the onions. Warm the oil, sauté the onions for approx. 5 mins. Add the tomatoes with the liquid and simmer for approx. 5 mins. Rinse the capers, drain, add, season.
Remove the meat, cover with foil and leave to rest for approx. 5 mins. Carve and arrange with the vegetables.
- Lamb / Game
- 1h 15 Preparation/cooking time: ca. 20m + Marinate: ca. 30m + Roast in the oven: ca. 25m
- Servings For 4 people
- Nutrition 378 Kcal