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A fine dish for lovers of tender lamb. The main course is ideal for preparing for a large number of guests or for a dinner for two. First, prepare the side dishes. In the meantime, the lamb is briefly seared and a sauce is made from the trimmings. When the guests arrive, you can serve in 45 minutes without any effort and enjoy your invitation with the guests. Each step is easy to implement! Good luck! 00:00 Introduction 00:15 STEAMING POTATOES 00:41 STEAMING VEGETABLES 02:04 FRYING THE RACK OF LAMB 02:57 SETTING THE CUTS 03:07 PREPARING THE DUCHESS POTATO 03:49 BAKE THE DUCHESS POTATO 04:05 PREPARING THE NATURAL SAUCE 04:37 COOKING THE RACK OF LAMB AT LOW TEMPERATURE and HEATING THE VEGETABLES 05:04 COOKING POINT 05:11 ARRANGEMENT