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

1 h 15 minServes 4Nutri-Score C€€€
from @_god_of_food16 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • rack of lamb (frenched, at room temperature)Meat800 g
  • parsley (chopped)Produce30 g
  • thyme (leaves picked and chopped)Produce10 g
  • rosemary (needles chopped)Produce8 g
  • garlic (cloves, minced)Produce4 pieces
  • breadcrumbsBakery60 g
  • Dijon mustardPantry20 g
  • olive oilPantry40 ml
  • saltSpices6 g
  • black pepper (freshly ground)Spices2 g
  • carrots (peeled and cut into chunks)Produce3 pieces
  • potatoes (peeled and quartered)Produce500 g
  • onion (sliced)Produce1 piece
  • red wineBeverages200 ml
  • beef stockPantry200 ml
  • butter (cold, cubed)Dairy30 g

per serving

Nutrition

533kcal

Carbs
24 g
Proteins
36 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Frying pan
  • Baking dish
  • Mixing bowl
  • Saucepan
  • Kitchen thermometer

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 6

  7. Serve

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