Carrés d’agneau en croûte de tomates confites

Roast Racks of Lamb with a Sun-Dried Tomato Crust

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      1 hr 15

Appears in
Rôtis: Roasts for Every Day of the Week

By Stéphane Reynaud

Published 2009

  • About

Ingredients

  • 2 racks of lamb with 6 ribs each
  • 6 witlof (chicory/Belgian endive), halved lengthways
  • juice of

Method

Preheat the oven to 160°C (315°F/Gas 2–3).

Arrange the witlof in a flameproof roasting tin. Pour over the orange juice, wine and port and top with the butter. Season with salt and pepper, then bake