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

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

1 u 15 minVoor 4Nutri-Score C€€€
van @fakethyme2 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • rack of lamb (frenched, at room temperature)Vlees900 g
  • olive oilVoorraadkast30 ml
  • saltKruiden en specerijen6 g
  • black pepper (freshly ground)Kruiden en specerijen3 g
  • garlic (cloves, crushed)Groente en fruit3 stukken
  • rosemary (sprigs)Groente en fruit4 stukken
  • baby potatoes (halved)Groente en fruit800 g
  • butterZuivel40 g
  • red wineDranken250 ml
  • beef stockVoorraadkast200 ml
  • cranberries (fresh or frozen)Groente en fruit150 g
  • honeyVoorraadkast30 ml
  • figs (halved)Groente en fruit6 stukken
  • sugarVoorraadkast20 g
  • thyme (sprigs)Groente en fruit3 stukken

per portie

Voedingswaarden

613kcal

Koolhydraten
44 g
Eiwitten
36 g
Vetten
33 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Koekenpan
  • Bakplaat
  • Steelpan
  • Keukenthermometer

stap voor stap

Bereiding

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