search in

Tender Pink Rack of Lamb with Asparagus and Hollandaise

Tender Pink Rack of Lamb with Asparagus and Hollandaise
© Wiesbauer Gourmet
Home Food & Drinks Recipes Cooking Tender Pink Rack of Lamb with Asparagus and Hollandaise

Tender Pink Rack of Lamb with Asparagus and Hollandaise

Meat

Rack of lamb, cooked until pink and tender, and served with asparagus and hollandaise, is a celebration of spring on a plate.

For the hollandaise sauce

Ingredients (4 servings)
250 g butter
3 egg yolks
3 tablespoon(s) water
1 tablespoon(s) lemon juice
salt
white pepper
cayenne pepper

For the vegetables

Ingredients (4 servings)
600 g potatoes, peeled and halved
250 g white asparagus, trimmed
250 g green asparagus, trimmed
2 tablespoon(s) butter
1 handful parsley leaves, to serve

For the lamb

Ingredients (4 servings)
2 6-rib lamb racks
1 twigs rosemary
2 garlic cloves, crushed
2 tablespoon(s) vegetable oil
  • For the hollandaise, gently melt the butter in a heavy-based pan.
  • Put the egg yolks, water, lemon juice and a little salt in a medium heatproof bowl and set the bowl over a pan of gently simmering water (don't let the base of the bowl touch the water).
  • Whisk until the mixture is foamy and has doubled in volume. Remove the bowl from the pan.
  • Gradually whisk in the melted butter, beginning with 1 teaspoon, then adding by the tablespoon until all the butter is incorporated. Season to taste with salt, pepper and cayenne.
  • For the vegetables, boil the potatoes in a pan of salted water for 20–25 minutes until tender when tested with the tip of a sharp knife. Strain and toss in a pan with 1 tablespoon butter and season with salt. Keep warm and garnish with the parsley before serving.
  • Briefly blanch the asparagus in a pan of salted water. Rinse in cold water, then cut into bite-sized pieces. Just before serving the lamb, briefly fry the asparagus pieces in a pan with the remaining butter.  
  • For the lamb, heat the oven to 160°C. Season the lamb racks with salt. Heat the oil in a heavy-based ovenproof pan. When hot, add the lamb racks and sear all over to give a brown crust, 3–4 minutes. Towards the end, add the rosemary and crushed garlic.
  • Transfer the pan to the oven and cook until the lamb reaches a core temperature of 58°C when tested with a digital probe thermometer (this should take 8–10 minutes).
  • Allow the lamb to rest while you finish the vegetables. Serve the lamb sliced into chops with the vegetables and hollandaise.
 
Discover more
Meat
Shepherd's Pie
For this classic dish, Anja Auer layers minced lamb, mashed potatoes, veggies and cheese. As you'd...
Find out more
Recipe
Lamb Shank Curry
There is hardly a better cut for braising than lamb shank: thanks to abundant connective tissue and...
By Severin Corti

The best

The Best White Wines from Lower Austria - Vintage 2020 The Best White Wines from Austria – Vintage 2004 The Best Sweet Wines from Italy The Best Red Wines from Italy – Vintage 2012 The Best White Wines from Lower Austria - Vintage 2010
Syrah: the best wines of 2014 from Barossa Red Wine 2012: the best wines from South-Tirol, Italy Sparkling Wine 2017: the best wines from Bavaria, Germany Merlot: the best wines of the vintage 2013 from Italy White Wine 2020: the best wines from Campania, Italy
Parking Space – restaurants in Saarland Parking Space – restaurants in St. Moritz The best restaurants in Saaremaa Credit Cards accepted – restaurants in Šibensko-kninska županija Waterside – restaurants in Canton Zürich
Croatina: the best wines of the vintage 2012 The Best White Wines from Lower Austria - Vintage 2011 Red Wine: the best wines of all vintages from United States Goldmuskateller: the best wines from Germany Cabernet Sauvignon: the best wines of the vintage 1990 from France