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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 15Pour 4Nutri-Score C€€€
par @_god_of_food16 imports0 fois cuisinée
Adapter cette recette

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Ingrédients

4 personnes
  • rack of lamb (frenched, at room temperature)Viandes800 g
  • parsley (chopped)Fruits et légumes30 g
  • thyme (leaves picked and chopped)Fruits et légumes10 g
  • rosemary (needles chopped)Fruits et légumes8 g
  • garlic (cloves, minced)Fruits et légumes4 morceaux
  • breadcrumbsBoulangerie60 g
  • Dijon mustardÉpicerie20 g
  • olive oilÉpicerie40 ml
  • saltÉpices6 g
  • black pepper (freshly ground)Épices2 g
  • carrots (peeled and cut into chunks)Fruits et légumes3 morceaux
  • potatoes (peeled and quartered)Fruits et légumes500 g
  • onion (sliced)Fruits et légumes1 morceau
  • red wineBoissons200 ml
  • beef stockÉpicerie200 ml
  • butter (cold, cubed)Produits laitiers30 g

par portion

Nutrition

533kcal

Glucides
24 g
Protéines
36 g
Lipides
33 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Poêle
  • Plat allant au four
  • Saladier
  • Casserole
  • Thermomètre de cuisine

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 6

  7. Serve

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