Magna Carta recipes

Easter-ia Lamb lollipops

Category: Main course

Preparation time: 20 minutes & execution time: 35 minutes

Ingredients for 4 portions:

  1. 2 racks of lamb
  2. 600 gr. Baby carrots
  3. 400 gr. Baby beets
  4. 230 gr. Sweet and sour white onions
  5. 300 gr. Farro
  6. 80 gr. Spicemix del mondo piri-piri 
  7. 30 gr. Spicemix del mondo Lhatria fasia 
  8. 15 gr. Kalamatta black olive powder
  9. 100 gr. Breadcrumbs
  10. 15 gr. Smoked paprika powder
  11. 200 gr. Lemon – coriander sauce
  12. 200 gr. Creamy Cajun sauce
  13. 100 gr. Colza oil with butter flavor
  14. Salt
  15. Lampong (Asia, Indonesia)


  1. Season the racks with salt and pepper.
  2. Add a little bit of colza oil with butter flavor in a large pan and sauté the racks from both sides.
  3. Then, add the racks on a baking dish.
  4. Add in a bowl, the spicemix del mondo piri-piri, the black olive powder, the breadcrumbs, the smoked paprika and mix the ingredients. Then, spread the mixture all over the racks.
  5. Bake in a preheated oven at 180 degrees for 20-30 minutes depending on the degree of baking you want (ideally medium well)
  6. Add in a pan over medium heat, a little bit of the colza oil and sauté the baby vegetables until they become soft.
  7. In a bowl, mix the spicemix del mondo Lathria fasia and the lemon-coriander sauce.
  8. Pour half of the mixture into the pan so that the vegetables are glazed.
  9. In a saucepan with boiling salted water, add the farro and cook it for about 15 minutes until it becomes soft.
  10. Strain the farro in a bowl and add some salt. Add the rest of the spicemix del mondo Lathria fasia and the lemon – coriander mixture.
  11. Mix them and serve the dish.

Special credits to Dipnoceramics & CONCEPT companies for their equipment contribution.

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