Keep the peel on the potatoes and wash them thoroughly before boiling them in lightly salted water for 5 minutes.

Let them dry. Wash the potatoes and boil them for 5 minutes.

Let them dry in a colander for 5 minutes and place them in a baking dish. Season them with salt, pepper, fresh rosemary, and toss them in the oil.

Bake them in the oven at 200 degrees Celsius (392 degrees Fahrenheit) for 50 minutes.

The potatoes are ready to serve.

 

Start by trimming the excess fat from the racks of lamb and score the fat layer in a cross pattern.

Brown the meat in olive oil on a hot pan for a couple of minutes.

Place the racks of lamb in a baking dish with the fat side up and lay a few sprigs of rosemary and a couple of split garlic cloves on top.

Roast it in a conventional oven for 25 minutes at 200 degrees Celsius (392 degrees Fahrenheit).

When the time is up, take them out and let them rest on a cutting board (uncovered) for 20 minutes.

The meat is now ready to serve.

 

Start by briefly blanching the baby spinach (if not pre-washed).

Peel the carrots and grate them.

Wash the bell pepper and cut it into small cubes.

If the feta cheese is not already cubed, cut it into small cubes of approximately 1x1 cm.

Wash the cucumber and slice it into small pieces.

Shortly before serving, mix everything together in a large bowl and let your guests choose from the following dressings:

- Olive oil, salt, and pepper

- Olive oil and balsamic vinegar