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Herb-Stuffed Rack of Lamb with Vegetables and Red Wine Sauce
Hoofdgerecht

Herb-Stuffed Rack of Lamb with Vegetables and Red Wine Sauce

1 u 15 minVoor 4Nutri-Score C€€€
van @_god_of_food16 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

4 personen
  • rack of lamb (frenched, at room temperature)Vlees800 g
  • parsley (chopped)Groente en fruit30 g
  • thyme (leaves picked and chopped)Groente en fruit10 g
  • rosemary (needles chopped)Groente en fruit8 g
  • garlic (cloves, minced)Groente en fruit4 stukken
  • breadcrumbsBakkerij60 g
  • Dijon mustardVoorraadkast20 g
  • olive oilVoorraadkast40 ml
  • saltKruiden en specerijen6 g
  • black pepper (freshly ground)Kruiden en specerijen2 g
  • carrots (peeled and cut into chunks)Groente en fruit3 stukken
  • potatoes (peeled and quartered)Groente en fruit500 g
  • onion (sliced)Groente en fruit1 stuk
  • red wineDranken200 ml
  • beef stockVoorraadkast200 ml
  • butter (cold, cubed)Zuivel30 g

per portie

Voedingswaarden

533kcal

Koolhydraten
24 g
Eiwitten
36 g
Vetten
33 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Oven
  • Koekenpan
  • Ovenschaal
  • Mengkom
  • Steelpan
  • Keukenthermometer

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 6

  7. Serve

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