Skip to content
Menu
Herb Crusted Rack of Lamb with Mashed Potato and Red Wine Sauce
Plato principal

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

1 h 15 minPara 4Nutri-Score C€€€
de @cookingwithrozhin3 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • rack of lamb (frenched, at room temperature)Carne900 g
  • saltEspecias8 g
  • black pepper (freshly ground)Especias3 g
  • olive oilDespensa30 ml
  • Dijon mustardDespensa30 g
  • breadcrumbs (panko or fresh)Panadería80 g
  • parsley (finely chopped)Frutas y verduras20 g
  • rosemary (finely chopped)Frutas y verduras8 g
  • thyme (leaves picked, chopped)Frutas y verduras6 g
  • garlic (cloves, minced)Frutas y verduras3 piezas
  • potatoes (peeled, cut into chunks)Frutas y verduras800 g
  • butter (softened)Lácteos80 g
  • milk (warm)Lácteos100 ml
  • red wine (dry)Bebidas250 ml
  • beef stockDespensa250 ml
  • shallot (finely chopped)Frutas y verduras2 piezas
  • cold butter (cubed, for the sauce)Lácteos30 g

por ración

Nutrición

714kcal

Carbohidratos
48 g
Proteínas
33 g
Grasas
44 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Sartén
  • Cazo
  • Bol
  • Prensapatatas
  • Termómetro de cocina
  • Bandeja de horno

paso a paso

Preparación

  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.
    Paso 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.
    Paso 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.
    Paso 3

  4. Cook the potatoes

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

  5. Make the mashed potato

    • Mash the potatoes until smooth.
    • Beat in the butter and warm milk, then season with salt and pepper.
    Paso 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.
    Paso 6

  7. Rest and serve

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