Racks of lamb with braised vegetables


It’s Easter  and you might still need some inspiration what to serve your loved ones during the holidays. As far as our (Food)Family is concerned we like to hold on well-tried culinary traditions such as having lamb for the Easter feast. Of course lamb works for all kind of occasions and, as you could see from former posts, can be prepared in soooo many variations (e.g. lamb stew, lamb curry, lamb Bologneselamb sausages, grilled racks of lambs). This time we sticked to a very plain and natural recipe of Johann Lafer. He published it in his cook book “Meine Heimatküche“, which was my mother’s Christmas present for me two years ago! (Food education never stops!). You might have guessed that we haven’t actually cooked this meal on Easter, but actually a few weeks ago, when our father and both of my food sisters Claudia & Katja came to Zurich for a weekend! We had so much fun and while the three of us were cooking, our father looked over our’s shoulders. Although with regards to lamb (and basically all other meat dishes) we can’t teach him anything! He makes the best roasted gigot of lamb and maybe he will soon contribute the recipe to the blog :-).


This recipe is not very complex, so you won’t spend hours in the kitchen, while everyone else is having fun looking for Easter eggs.

Racks of lamb with braised vegetables
Prep time
Cook time
Total time
Recipe type: Meat
Serves: 3
  • 2 garlic cloves
  • 6 shallots
  • 4 small carotts
  • 3 parsley roots
  • 12 small baby potatoes
  • 3 stalks of celery
  • 1 red and 1 yellow bell pepper
  • 4 tbsp olive oil
  • salt, pepper
  • 200 ml vegetable stock
  • 1 stalk of parsley, thyme and rosemary
  • 1 slice of white bread (or toast)
  • 2 racks of lamb (each 400 g)
  • 30g butter
  1. Preheat the oven to 180°C.
  2. Peel the garlic and cut the cloves in halves.
  3. Peel the carrots, parsley roots and if you like the potatoes (I also like them unpeeled) and cut in big pieces.
  4. Wash and clean the celery, do the same with the bell peppers and cut in pieces.
  5. Heat up 2 tbsp of olive oil in a casserole. Sweat the prepared vegetable 6 to 8 minutes. Season with salt and pepper. Pour in the vegetable stock and put the casserole into the oven for 30 minutes.
  6. Cut the bread in small dices. Wash the herbs in the meantime, dry them and cut them finely with a blender or a knife. Mix it with the bread crumbs.
  7. Season the racks of lamb with salt and pepper and sear them with the remaining olive oil. Put the meat on top of the braised vegetables and cover with the herb-bread crumbs.
  8. Put the casserole into the oven for another 30 minutes.
  9. Slice the lamb racks between the bones and serve it together with the vegetable when still hot.






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