![proetoimasia-1](https://conditofoods.com/wp-content/uploads/2018/01/proetoimasia-1.png)
Delicious
![magirema](https://conditofoods.com/wp-content/uploads/2018/01/magirema.png)
120'
![servirisma-2](https://conditofoods.com/wp-content/uploads/2018/01/servirisma-2.png)
4 Servings
![anamoni-1](https://conditofoods.com/wp-content/uploads/2018/01/anamoni-1.png)
20' Preparation Time + 120' Cooking Time
Recipe Execution
For the lamb:
Heat 1 tbsp. olive oil with butter and a little fresh thyme. Season the rack of lamb with salt and pepper and sauté it for 3 minutes on each side over high heat. Remove from the heat and marinate it with the Condito mustard. Beat the bread with the herbs and the salt in a food processor until they become crumbs. Spread the breadcrumb mixture evenly with our hands and press slightly so that it sticks to the mustard. Bake on a baking sheet lined with non-stick paper in a preheated oven at 175 degrees for 20 to 30 minutes (depending on how well done you want it). Remove the lamb from the oven and let it rest on a cutting board for 5 minutes before slicing.
For the sweet potatoes:
Wash the sweet potatoes and cut them into wedges (triangular pieces). In a bowl mix 1 tbsp. olive oil with Condito mustard, salt, pepper and marinate the sweet potato pieces well. Pour the sweet potatoes with the broth into a fireproof dish and bake them in a preheated oven at 180 degrees for 50 minutes.
A Manos Dimitroulis recipe
Read more: https://www.instagram.com/p/CclO7fZLlSW/
Ingredients
Ingredients for 4 Servings:
For the lamb
- 1 kg lamb rack
- 100 gr. mild Condito mustard
- 1 tbsp olive oil
- 1 tbsp butter
- 2 handfuls of fresh herbs (thyme, mint, basil, parsley, oregano)
- 80 gr. bread
- salt and pepper
For the sweet potatoes
- 2 sweet potatoes (600 g)
- 2 tbsp mild Condito mustard
- 200 gr. vegetable stock
- 1 tbsp olive oil
- salt and pepper