A dish that is savoury and aromatic
Tender rack of lamb is coated with an aromatic herb crust and roasted in the oven until crispy. Served with green asparagus sautéed in butter. This combination harmonises perfectly with a fruity Blaufränkisch from the Mittelburgenland DAC.
The ideal wine accompaniment: Blaufränkisch from the Mittelburgenland DAC (Austria)
The Blaufränkisch from Mittelburgenland is the ideal choice for this dish. With flavours of ripe cherries, plums and fine, spicy notes, it hits the nerve of the deliciously roasted lamb crust. The strong structure and soft tannins provide an elegant counterpoint to the tender meat texture of the rack of lamb. This is complemented by subtle herbal nuances that wonderfully support the flavours of the herb crust and perfectly round off the buttery spiciness of the asparagus. The wine completes the flavour experience and makes for an unforgettable dinner.
Another 5 suitable wine recommendations
1st Syrah from the Rhône Valley AOC (France)
The spicy Syrah brings dark fruit flavours such as blackberry, complemented by peppery and chocolaty nuances. These facets go perfectly with the savoury herb crust and underline the depth of flavour of the lamb.
2. Chianti Classico DOCG (Toskana, Italien)
An elegant blend of Sangiovese that surprises with juicy cherry and dried herb flavours. The Chianti has a lively acidity that keeps the dish nice and fresh and balances out the rich flavour of the rack of lamb.
3. tempranillo from the Rioja DOCa (Spain)
A Tempranillo matured in oak barrels combines fruity flavours of red berries with a fine vanilla note. This velvety texture and full-bodied flavour harmonise perfectly with the herb crust and tender meat.
4. zinfandel from California (USA)
The fruity Zinfandel delights with notes of raspberries, plums and a hint of pepper. Its strong body and moderate acidity complement the spicy herb crust and emphasise the spices of the dish.
5. garnacha from the Priorat DOC (Spain)
A complex Garnacha brings with it fruity flavours of red berries, strawberries and a mineral note. Its structure and supple tannins make it a perfect companion that blends harmoniously with the flavours of the rack of lamb.
The recipe:
Rack of lamb with herb crust & green asparagus
Cooking utensils
- 1 Baking tray
- 1 Pan
- 1 Chopping board
- 1 Knife
- 1 Grater
Ingredients
For the rack of lamb:
- 2 Piece of rack of lamb approx. 200 g each
- 2 EL Dijon mustard
- 1 Garlic clove pressed
- 1 teaspoon rosemary finely chopped
- 1 teaspoon thyme finely chopped
- Salt and pepper
For the herb crust:
- 50 g Breadcrumbs
- 30 g Parmesan cheese grated
- 1 Tbsp olive oil
For the asparagus:
- 250 g green asparagus
- 30 g Butter
- Salt and pepper
Preparation
Prepare the rack of lamb:
- Season the rack of lamb with salt and pepper. Mix the mustard, garlic, rosemary and thyme and spread evenly over the rack of lamb.
- Mix the breadcrumbs, Parmesan and olive oil together and press evenly onto the surface of the mustard.
Roast the rack of lamb:
- Sear the rack of lamb in a hot pan with a little olive oil on all sides (approx. 2-3 minutes per side).
- Then place on a baking tray and cook in a preheated oven at 180 °C (top/bottom heat) for approx. 20-25 minutes until cooked to the desired doneness.
Prepare the asparagus:
- Wash the green asparagus, break off the woody ends and blanch in boiling salted water for 2-3 minutes.
- Then fry in a pan with butter and season with salt and pepper.
Dressing:
- Leave the rack of lamb to rest briefly after cooking, cut into portions and arrange on a plate with the green asparagus.
Recommended side dishes
- Mashed potatoes with butter and nutmeg
- Grilled peppers with balsamic glaze
- Ratatouille made from seasonal vegetables
