Rack of yagrenka with potatoes
6 servings
85 minutes
Lamb rack with potatoes is a true embodiment of European culinary elegance. This recipe combines the tenderness of juicy meat fillet infused with the aromas of rosemary, garlic, and Italian spices with golden, soft potatoes that make an ideal side dish. Historically, lamb dishes held a prestigious place on the tables of European nobility, and marinating with soy sauce and mayonnaise adds a modern twist. Baking in the oven creates the perfect texture while preserving the meat's juiciness and enriching the side dish with its flavor notes. Presenting it in a house shape not only pleases the eye but also makes it a special element of a festive dinner. It's an ideal choice for a cozy family evening or an exquisite feast where each bite reveals a wealth of flavors.
1
Marinate the meat with mayonnaise, soy sauce, spices, rosemary (a few leaves), salt, and pepper, and add crushed garlic. (There should be 2 ribs, do not cut them so they can be placed like a house later).
- Rack of lamb: 850 g
- Mayonnaise: 5 tablespoon
- Soy sauce: 3 tablespoons
- Italian seasoning: 20 g
- Rosemary: to taste
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 4 cloves
2
Put the meat to marinate (one hour is generally enough, but if you have time, marinate the meat longer for better results).
3
When the meat has marinated long enough, take the potatoes, peel them, and boil them until not fully cooked (about 5 minutes after boiling).
- Potato: 6 pieces
4
Next, take a baking tray, place the meat in a house shape (like in the photo) and put potatoes around it (you can also coat them with the same marinade), cover with foil, and place in a preheated oven at 220 degrees for 20-25 minutes. Then reduce the temperature to 180 and remove the foil, let it bake for another 30 minutes until browned.
- Rack of lamb: 850 g
- Potato: 6 pieces
5
Reduce to the minimum temperature and let it sit for another 15 minutes, then you can take it out and serve! It should turn out very juicy and tasty!
