Lamb with potatoes, punch, and herb sauce

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Components

• 1.5 kilograms of potatoes
• 5 tablespoons of olive oil
• One bundle of sage
• Add salt and ground pepper gradually, adjusting to taste.

Setup phase

1. Using a vegetable brush, scrub the potato skins under running water. Place them in a medium-sized pot, cover with water, and bring to a boil over high heat. Cook for approximately 20 minutes; once boiling, the potatoes should be tender yet still firm.

1. In the meantime, set the oven to 200 °C (moderate heat). Coat a large baking tray with 3 tablespoons of olive oil.
2. Once the potatoes are cooked, drain the water. Lay a clean dish towel on the board and put a potato in the middle—handle with care to avoid burns. Fold the towel over the potato and gently press it to flatten, aiming to slightly crack the skin without applying too much pressure to prevent it from breaking apart. Move the potato to the baking sheet and repeat the process with the remaining potatoes.
3. Drizzle the sage and the remaining olive oil over the potatoes, then season with salt and pepper to your liking. Bake in the oven for approximately 40 minutes until they turn a deep golden color. While the potatoes are baking, prepare the herb sauce, and when there are 10 minutes left before the potatoes come out of the oven, begin preparing the racks.

Para ERVAS

Components

• One-third of a teaspoon of olive oil
• lemon scraps and broth from one lemon
• 1 tablespoon of chopped rosemary
• 1 tablespoon of finely chopped parsley
• 1 tablespoon of chopped mint
• Add salt and ground pepper as needed to suit your taste.

Setup mode

1. Combine all ingredients in a small bowl, season with salt and pepper to your preference, and stir thoroughly.

DEDICATED TO THE FISH

Components

• 2 lamb racks (frenched) – each containing approximately 8 ribs (around 800 g)
• oil as desired
• Add salt and ground pepper gradually, adjusting to taste.

Setup mode

1. Lightly season the two lamb pieces with salt, pepper, and olive oil. Arrange them side by side on a large, shallow baking tray, positioning the concave side facing up (if your tray is small, use a separate one for each piece).

1. When the potatoes are golden, take them out of the oven and cover with aluminum foil to keep warm. Place the rack of ribs in the oven to bake for approximately 30 minutes. To test if it’s done, insert the tip of a knife into the thickest part of the meat; it should be moist, with a slightly pink juice.
2. Raise the heat to the highest setting and let it cook for an additional 10 minutes to achieve a golden brown color. If your oven has a grill function, use it for better results. However, be cautious not to over-dry the food—check every 5 minutes.
3. Take the carré out of the oven and cover it with aluminum foil. Allow it to rest for 10 minutes before slicing, as this allows the juices to redistribute, making the meat juicier. If desired, place the potatoes back in the turned-off oven to warm them up.
4. Place the lamb pieces on the board and remove every two thorns. Serve alongside punch potatoes and herb sauce.