An aromatic lamb dish with perfect wine pairing
Juicy, tender rack of lamb marinated with rosemary, garlic and olive oil develops a deliciously crispy crust when roasted. The intense flavours of the lamb combine wonderfully with the spicy garlic potatoes, which provide a crispy texture and full flavour. A suitable wine must ideally complement both the savoury herb crust and the succulent meat – a Blaufränkisch with dark fruit and elegant acidity is the perfect choice here.
Why do the following wines go perfectly with this meal?
Lamb is known for its tender texture and slightly spicy flavour, which is wonderfully supported by herbs such as rosemary and thyme. The roasted flavours of the seared fat provide depth and call for a wine with structure, fine acidity and well-integrated tannins.
A Blaufränkisch DAC from Burgenland offers precisely these characteristics: its spicy cherry and blackberry fruit, paired with a fresh acidity and mineral notes, provides a great contrast to the flavours of the lamb. The gentle but noticeable tannins round off the flavour experience.
Alternatively, powerful red wines with a spicy structure and lively acidity are also ideal to accompany the flavours of the dish.
Weitere 5 Weinempfehlungen für diese Paarung
1. syrah from the northern Rhône (France, AOC)
Syrah from the northern Rhône offers a wonderful combination of peppery, dark berry fruit and floral notes that perfectly emphasise the spiciness of the herb crust and the roasted flavour of the lamb. The fine acidity ensures a harmonious balance with the meat.
2. cabernet sauvignon from the Napa Valley (USA, AVA)
A mature Cabernet Sauvignon from the Napa Valley brings strong tannins, blackcurrant flavours and subtle roasted aromas from barrel ageing. These notes emphasise the spiciness of the lamb and harmonise with the roasted garlic potatoes.
3. Sangiovese aus dem Brunello di Montalcino (Italien, DOCG)
The high acidity and fine, spicy fruit flavours of Brunello di Montalcino create a wonderful combination with the lamb. The light herbal spice in the wine complements the rosemary flavour perfectly.
4. tempranillo from the Ribera del Duero (Spain, DO)
A powerful Tempranillo from the Ribera del Duero offers deep dark berry fruit, fine wood notes and spicy vanilla flavours that harmonise perfectly with the crispy lamb crust.
5. merlot from the Pomerol (France, AOC)
A Merlot from Pomerol convinces with supple tannins, dark fruit and a gentle spiciness, which combine perfectly with the lamb and the roasted flavours of the potatoes.
The recipe:
Rack of lamb with rosemary & garlic potatoes
Cooking utensils
- 1 Cutting board & knife
- 1 Frying pan & baking tray
- 1 Oven
- 1 Pan for the potatoes
Ingredients
For the rack of lamb:
- 500 g Rack of lamb in one piece, French cut
- 2 Tbsp olive oil
- 2 Sprigs of rosemary finely chopped
- 2 Garlic cloves crushed
- 1 teaspoon coarse sea salt
- ½ teaspoon black pepper
For the garlic potatoes:
- 500 g small potatoes z. e.g. triplets
- 2 Tbsp olive oil
- 2 Garlic cloves finely chopped
- 1 teaspoon thyme chopped
- Salt & pepper to taste
Preparation
Prepare & fry the rack of lamb:
- Remove any excess fat from the rack of lamb, then rub with olive oil, rosemary, garlic, salt and pepper.
- Fry the loin in a hot pan on the fatty side for 3-4 minutes, then turn and fry on all sides until golden brown.
- Then place the lamb on a baking tray and finish cooking in a preheated oven at 180 °C (top/bottom heat) for approx. 15-18 minutes.
- Leave to rest for 5 minutes before serving to allow the meat juices to settle.
- Prepare the garlic potatoes:
Wash the potatoes well and cut in half.
- Mix in a bowl with olive oil, chopped garlic, thyme, salt & pepper.
- Spread on a baking tray and bake at 180 °C for approx. 30 minutes until crispy, turning occasionally.
Serve:
- Cut the rack of lamb into chops and arrange on plates.
- Serve with the crispy garlic potatoes.
- Garnish with fresh herbs.
Recommended side dishes
- Oven vegetables with zucchinis & peppers
- Green asparagus with lemon butter
- Tomato salad with basil & balsamic vinegar
