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Herb-Stuffed Rack of Lamb with Vegetables and Red Wine Sauce
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Herb-Stuffed Rack of Lamb with Vegetables and Red Wine Sauce

1 Std. 15 Min.Für 4Nutri-Score C€€€
von @_god_of_food16 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • rack of lamb (frenched, at room temperature)Fleisch800 g
  • parsley (chopped)Obst & Gemüse30 g
  • thyme (leaves picked and chopped)Obst & Gemüse10 g
  • rosemary (needles chopped)Obst & Gemüse8 g
  • garlic (cloves, minced)Obst & Gemüse4 Stücke
  • breadcrumbsBackwaren60 g
  • Dijon mustardVorräte20 g
  • olive oilVorräte40 ml
  • saltGewürze6 g
  • black pepper (freshly ground)Gewürze2 g
  • carrots (peeled and cut into chunks)Obst & Gemüse3 Stücke
  • potatoes (peeled and quartered)Obst & Gemüse500 g
  • onion (sliced)Obst & Gemüse1 Stück
  • red wineGetränke200 ml
  • beef stockVorräte200 ml
  • butter (cold, cubed)Milchprodukte30 g

pro Portion

Nährwerte

533kcal

Kohlenhydrate
24 g
Eiweiß
36 g
Fett
33 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Backofen
  • Bratpfanne
  • Auflaufform
  • Rührschüssel
  • Stielkasserolle
  • Küchenthermometer

Schritt für Schritt

Zubereitung

  1. Prepare the herb stuffing

    • Mix the parsley, thyme, rosemary, garlic and breadcrumbs in a bowl.
    • Season with salt and pepper and add a little olive oil to bind.
    Schritt 1

  2. Season and stuff the lamb

    • Season the rack of lamb generously with salt and pepper.
    • Brush the meat side with Dijon mustard.
    • Press the herb stuffing firmly onto the mustard-coated side.
    Schritt 2

  3. Sear the lamb

    • Heat a little olive oil in a frying pan over high heat.
    • Sear the lamb on all sides until well browned.
    Schritt 3

  4. Roast the lamb

    • Preheat the oven to 200 °C.
    • Place the lamb in a baking dish and roast until the core reaches 55 °C for pink meat.
    • Let it rest before carving.
    Schritt 4

  5. Roast the vegetables

    • Toss the carrots, potatoes and onion with olive oil, salt and pepper.
    • Spread in a baking dish and roast alongside the lamb until golden and tender.
    Schritt 5

  6. Make the red wine sauce

    • Deglaze the searing pan with the red wine and reduce by half.
    • Add the beef stock and simmer to reduce slightly.
    • Off the heat, whisk in the cold butter until glossy, then season.
    Schritt 6

  7. Serve

    • Carve the lamb into chops.
    • Serve with the roasted vegetables and the red wine sauce.
    Schritt 7
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