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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 h 15Pour 4Nutri-Score C€€€
par @cookingwithrozhin3 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • rack of lamb (frenched, at room temperature)Viandes900 g
  • saltÉpices8 g
  • black pepper (freshly ground)Épices3 g
  • olive oilÉpicerie30 ml
  • Dijon mustardÉpicerie30 g
  • breadcrumbs (panko or fresh)Boulangerie80 g
  • parsley (finely chopped)Fruits et légumes20 g
  • rosemary (finely chopped)Fruits et légumes8 g
  • thyme (leaves picked, chopped)Fruits et légumes6 g
  • garlic (cloves, minced)Fruits et légumes3 morceaux
  • potatoes (peeled, cut into chunks)Fruits et légumes800 g
  • butter (softened)Produits laitiers80 g
  • milk (warm)Produits laitiers100 ml
  • red wine (dry)Boissons250 ml
  • beef stockÉpicerie250 ml
  • shallot (finely chopped)Fruits et légumes2 morceaux
  • cold butter (cubed, for the sauce)Produits laitiers30 g

par portion

Nutrition

714kcal

Glucides
48 g
Protéines
33 g
Lipides
44 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Poêle
  • Casserole
  • Saladier
  • Presse-purée
  • Thermomètre de cuisine
  • Plaque de cuisson

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 3

  4. Cook the potatoes

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

  5. Make the mashed potato

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

  7. Rest and serve

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