A recipe for a rack of lamb in the oven served with a candied fruit and artichoke macedoin
2 racks of lamb, defatted, weighing 500 grams each...
100 g candied fruit macedonia
6 tablespoons of Grand Cru France olive oil
2 jars of artichoke delight
150 g of arugula
Season the rack of lamb with salt and pepper and leave to marinate for 10 minutes at room temperature. Preheat your oven to 210°C. Finely chop the candied fruit and mix half of it with the artichoke delight. Put the rack of lamb in a hot oven without fat and leave it to cook for 20 minutes so that it is pink, 10 minutes more so that it is well cooked. Take the rack out of the oven and let it rest for 10 minutes before carving. Mix the last candied fruits with the olive oil. Heat the artichoke turnings in a bain marie. Cut the lamb squares. Arrange several chops on each plate with arugula and coat the meat with the candied fruit olive oil. Season with salt and pepper, then enjoy with the warm artichoke and candied fruit.