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Herb Crusted Rack of Lamb with Mashed Potato and Red Wine Sauce
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Herb Crusted Rack of Lamb with Mashed Potato and Red Wine Sauce

1 Std. 15 Min.Für 4Nutri-Score C€€€
von @cookingwithrozhin3 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • rack of lamb (frenched, at room temperature)Fleisch900 g
  • saltGewürze8 g
  • black pepper (freshly ground)Gewürze3 g
  • olive oilVorräte30 ml
  • Dijon mustardVorräte30 g
  • breadcrumbs (panko or fresh)Backwaren80 g
  • parsley (finely chopped)Obst & Gemüse20 g
  • rosemary (finely chopped)Obst & Gemüse8 g
  • thyme (leaves picked, chopped)Obst & Gemüse6 g
  • garlic (cloves, minced)Obst & Gemüse3 Stücke
  • potatoes (peeled, cut into chunks)Obst & Gemüse800 g
  • butter (softened)Milchprodukte80 g
  • milk (warm)Milchprodukte100 ml
  • red wine (dry)Getränke250 ml
  • beef stockVorräte250 ml
  • shallot (finely chopped)Obst & Gemüse2 Stücke
  • cold butter (cubed, for the sauce)Milchprodukte30 g

pro Portion

Nährwerte

714kcal

Kohlenhydrate
48 g
Eiweiß
33 g
Fett
44 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Backofen
  • Bratpfanne
  • Stielkasserolle
  • Rührschüssel
  • Kartoffelstampfer
  • Küchenthermometer
  • Backblech

Schritt für Schritt

Zubereitung

  1. Prepare the herb crust

    • Mix the breadcrumbs, parsley, rosemary, thyme and garlic in a bowl.
    • Stir in the olive oil until the mixture holds together.
    Schritt 1

  2. Sear the lamb

    • Season the rack of lamb generously with salt and pepper.
    • Sear it in a hot pan on all sides until well browned.
    Schritt 2

  3. Coat and roast the lamb

    • Brush the seared lamb with Dijon mustard.
    • Press the herb crust firmly over the mustard.
    • Roast at 200 °C until the core reaches 54 °C for pink meat.
    Schritt 3

  4. Cook the potatoes

    • Boil the potatoes in salted water until tender.
    • Drain well and let the steam escape.
    Schritt 4

  5. Make the mashed potato

    • Mash the potatoes until smooth.
    • Beat in the butter and warm milk, then season with salt and pepper.
    Schritt 5

  6. Make the red wine sauce

    • Sweat the shallots in a saucepan.
    • Pour in the red wine and reduce by half.
    • Add the beef stock and reduce again.
    • Whisk in the cold butter and season to taste.
    Schritt 6

  7. Rest and serve

    • Rest the lamb before carving into cutlets.
    • Serve with the mashed potato and red wine sauce.
    Schritt 7
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