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

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

1 u 15 minVoor 4Nutri-Score C€€€
van @cookingwithrozhin3 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • rack of lamb (frenched, at room temperature)Vlees900 g
  • saltKruiden en specerijen8 g
  • black pepper (freshly ground)Kruiden en specerijen3 g
  • olive oilVoorraadkast30 ml
  • Dijon mustardVoorraadkast30 g
  • breadcrumbs (panko or fresh)Bakkerij80 g
  • parsley (finely chopped)Groente en fruit20 g
  • rosemary (finely chopped)Groente en fruit8 g
  • thyme (leaves picked, chopped)Groente en fruit6 g
  • garlic (cloves, minced)Groente en fruit3 stukken
  • potatoes (peeled, cut into chunks)Groente en fruit800 g
  • butter (softened)Zuivel80 g
  • milk (warm)Zuivel100 ml
  • red wine (dry)Dranken250 ml
  • beef stockVoorraadkast250 ml
  • shallot (finely chopped)Groente en fruit2 stukken
  • cold butter (cubed, for the sauce)Zuivel30 g

per portie

Voedingswaarden

714kcal

Koolhydraten
48 g
Eiwitten
33 g
Vetten
44 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Koekenpan
  • Steelpan
  • Mengkom
  • Pureestamper
  • Keukenthermometer
  • Bakplaat

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 3

  4. Cook the potatoes

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

  5. Make the mashed potato

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

  7. Rest and serve

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