Stegt lammekrone med bønner og oliven | Adam Price

Adam Price shows you how to roast a rack of lamb with crispy fat on the roasting tray and serve it with beans, black Niçoise olives and a rich sauce made from lamb stock. A simple dish with just a few ingredients and plenty of flavour – with the tender, roasted garlic cloves adding an extra touch. Learn how to roast the lamb properly, make a reduced stock sauce and heat the beans without mashing them. Find the full recipe on Gastro Studio here: https://gastrotools.de/blogs/recipes/...