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

1 h 15 minServes 4Nutri-Score C€€€
from @cookingwithrozhin3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • rack of lamb (frenched, at room temperature)Meat900 g
  • saltSpices8 g
  • black pepper (freshly ground)Spices3 g
  • olive oilPantry30 ml
  • Dijon mustardPantry30 g
  • breadcrumbs (panko or fresh)Bakery80 g
  • parsley (finely chopped)Produce20 g
  • rosemary (finely chopped)Produce8 g
  • thyme (leaves picked, chopped)Produce6 g
  • garlic (cloves, minced)Produce3 pieces
  • potatoes (peeled, cut into chunks)Produce800 g
  • butter (softened)Dairy80 g
  • milk (warm)Dairy100 ml
  • red wine (dry)Beverages250 ml
  • beef stockPantry250 ml
  • shallot (finely chopped)Produce2 pieces
  • cold butter (cubed, for the sauce)Dairy30 g

per serving

Nutrition

714kcal

Carbs
48 g
Proteins
33 g
Fat
44 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Frying pan
  • Saucepan
  • Mixing bowl
  • Potato masher
  • Kitchen thermometer
  • Baking tray

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 3

  4. Cook the potatoes

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

  5. Make the mashed potato

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

  7. Rest and serve

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