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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 h 15 minPara 4Nutri-Score C€€€
de @_god_of_food16 importaciones0 veces cocinadas
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Ingredientes

4 personas
  • rack of lamb (frenched, at room temperature)Carne800 g
  • parsley (chopped)Frutas y verduras30 g
  • thyme (leaves picked and chopped)Frutas y verduras10 g
  • rosemary (needles chopped)Frutas y verduras8 g
  • garlic (cloves, minced)Frutas y verduras4 piezas
  • breadcrumbsPanadería60 g
  • Dijon mustardDespensa20 g
  • olive oilDespensa40 ml
  • saltEspecias6 g
  • black pepper (freshly ground)Especias2 g
  • carrots (peeled and cut into chunks)Frutas y verduras3 piezas
  • potatoes (peeled and quartered)Frutas y verduras500 g
  • onion (sliced)Frutas y verduras1 pieza
  • red wineBebidas200 ml
  • beef stockDespensa200 ml
  • butter (cold, cubed)Lácteos30 g

por ración

Nutrición

533kcal

Carbohidratos
24 g
Proteínas
36 g
Grasas
33 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Sartén
  • Fuente de horno
  • Bol
  • Cazo
  • Termómetro de cocina

paso a paso

Preparación

  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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 6

  7. Serve

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