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Rack of Lamb with Red Wine Cranberry Reduction, Crispy Potatoes & Caramelized Figs
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Rack of Lamb with Red Wine Cranberry Reduction, Crispy Potatoes & Caramelized Figs

1 h 15 minPara 4Nutri-Score C€€€
de @fakethyme2 importaciones0 veces cocinadas
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Ingredientes

4 personas
  • rack of lamb (frenched, at room temperature)Carne900 g
  • olive oilDespensa30 ml
  • saltEspecias6 g
  • black pepper (freshly ground)Especias3 g
  • garlic (cloves, crushed)Frutas y verduras3 piezas
  • rosemary (sprigs)Frutas y verduras4 piezas
  • baby potatoes (halved)Frutas y verduras800 g
  • butterLácteos40 g
  • red wineBebidas250 ml
  • beef stockDespensa200 ml
  • cranberries (fresh or frozen)Frutas y verduras150 g
  • honeyDespensa30 ml
  • figs (halved)Frutas y verduras6 piezas
  • sugarDespensa20 g
  • thyme (sprigs)Frutas y verduras3 piezas

por ración

Nutrición

613kcal

Carbohidratos
44 g
Proteínas
36 g
Grasas
33 g
Adaptar utensilios

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Utensilios

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

paso a paso

Preparación

  1. Season and sear the lamb

    • Pat the rack of lamb dry and season all over with salt and pepper.
    • Heat the olive oil in a frying pan over high heat and sear the lamb on all sides until deeply browned.
    • Add the crushed garlic and rosemary sprigs and baste the meat with the pan juices.
    Paso 1

  2. Roast the lamb

    • Transfer the lamb to a baking tray and roast until the internal temperature reaches 54 °C for medium-rare.
    • Rest the meat loosely covered for 10 min before carving between the bones.
    Paso 2

  3. Roast the crispy potatoes

    • Toss the halved baby potatoes with olive oil, salt and pepper and spread on a baking tray.
    • Roast until golden and crisp, turning halfway.
    • Toss with the butter and a few thyme leaves before serving.
    Paso 3

  4. Make the red wine cranberry reduction

    • Pour the red wine into a saucepan and reduce by half over medium heat.
    • Add the beef stock, cranberries and honey and simmer until the cranberries burst and the sauce thickens.
    • Season to taste and keep warm.
    Paso 4

  5. Caramelize the figs

    • Sprinkle the cut sides of the figs with sugar.
    • Sear them cut-side down in a hot pan until golden and caramelized.
    Paso 5

  6. Plate and serve

    • Slice the rested lamb into cutlets.
    • Serve with the crispy potatoes, caramelized figs and a spoonful of the red wine cranberry reduction.
    Paso 6
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