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

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

1 godz. 15 minPorcje: 4Nutri-Score C€€€
od @_god_of_food16 importówugotowano 0 razy
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Składniki

4 osoby
  • rack of lamb (frenched, at room temperature)Mięso800 g
  • parsley (chopped)Warzywa i owoce30 g
  • thyme (leaves picked and chopped)Warzywa i owoce10 g
  • rosemary (needles chopped)Warzywa i owoce8 g
  • garlic (cloves, minced)Warzywa i owoce4 kawałki
  • breadcrumbsPiekarnia60 g
  • Dijon mustardSpiżarnia20 g
  • olive oilSpiżarnia40 ml
  • saltPrzyprawy6 g
  • black pepper (freshly ground)Przyprawy2 g
  • carrots (peeled and cut into chunks)Warzywa i owoce3 kawałki
  • potatoes (peeled and quartered)Warzywa i owoce500 g
  • onion (sliced)Warzywa i owoce1 kawałek
  • red wineNapoje200 ml
  • beef stockSpiżarnia200 ml
  • butter (cold, cubed)Nabiał30 g

na porcję

Wartości odżywcze

533kcal

Węglowodany
24 g
Białko
36 g
Tłuszcz
33 g
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Przybory

  • Piekarnik
  • Patelnia
  • Naczynie żaroodporne
  • Miska
  • Rondel
  • Termometr kuchenny

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 6

  7. Serve

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