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

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

1 godz. 15 minPorcje: 4Nutri-Score C€€€
od @cookingwithrozhin3 importyugotowano 0 razy
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Składniki

4 osoby
  • rack of lamb (frenched, at room temperature)Mięso900 g
  • saltPrzyprawy8 g
  • black pepper (freshly ground)Przyprawy3 g
  • olive oilSpiżarnia30 ml
  • Dijon mustardSpiżarnia30 g
  • breadcrumbs (panko or fresh)Piekarnia80 g
  • parsley (finely chopped)Warzywa i owoce20 g
  • rosemary (finely chopped)Warzywa i owoce8 g
  • thyme (leaves picked, chopped)Warzywa i owoce6 g
  • garlic (cloves, minced)Warzywa i owoce3 kawałki
  • potatoes (peeled, cut into chunks)Warzywa i owoce800 g
  • butter (softened)Nabiał80 g
  • milk (warm)Nabiał100 ml
  • red wine (dry)Napoje250 ml
  • beef stockSpiżarnia250 ml
  • shallot (finely chopped)Warzywa i owoce2 kawałki
  • cold butter (cubed, for the sauce)Nabiał30 g

na porcję

Wartości odżywcze

714kcal

Węglowodany
48 g
Białko
33 g
Tłuszcz
44 g
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Przybory

  • Piekarnik
  • Patelnia
  • Rondel
  • Miska
  • Tłuczek do ziemniaków
  • Termometr kuchenny
  • Blacha do pieczenia

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 3

  4. Cook the potatoes

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

  5. Make the mashed potato

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

  7. Rest and serve

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