Rack of lamb with herb crust & ratatouille vegetables

Mediterranean delights with spicy elegance

The right choice of wine to accompany a meal often determines the success of a festive menu at home. When it comes to the harmonious combination of wine and food, a succulent rack of lamb with a fragrant crust of Mediterranean herbs is an absolute classic of fine cuisine. The tender meat is enhanced by the essential oils of rosemary, thyme and garlic, while the ratatouille vegetables provide a succulent accompaniment with summery freshness. This dish embodies the soul of Provence and brings the warmth of the south straight to your plate. The combination of the spicy roasted aromas of the crust, the fine texture of the lamb and the creamy consistency of the braised eggplants, zucchinis and peppers requires an accompaniment that is strong in character yet elegant in appearance. It is a dish that takes time and love to prepare, but rewards you with a depth of flavor that will delight any gourmet. The art lies in cooking the meat perfectly pink so that the juices can build an aromatic bridge to the wine.

Ideal wine pairing: Les Baux-de-Provence Rouge AOC (Provence, France)

A red wine from the Les Baux-de-Provence appellation is the ideal partner for this lamb dish, as it perfectly reflects the wild aromas of the garrigue. The cuvée, which often consists of Grenache, Syrah and Mourvèdre, has a deep spiciness that harmonizes excellently with the herbaceous crust of thyme and rosemary. The nose reveals notes of dark wild berries, black olives and a hint of leather, which underlines the rustic elegance of the lamb. On the palate, the wine presents itself with a strong yet supple tannin structure that plays wonderfully with the fine fat content of the loin. The mineral freshness resulting from the chalky soils of the Alpilles ensures that the dish is never too heavy, despite the intense aromas of the ratatouille vegetables. It is a sensory experience in which the sun-kissed power of the wine combines with the tenderness of the meat to create a well-rounded overall picture. The aromatic density of the wine remains present for a long time and complements the creamy vegetables at the highest level.

Further wine recommendations for this dish

Barbaresco DOCG (Piedmont, Italy)
This wine from the Nebbiolo grape is known for its aristocratic structure and is an excellent accompaniment to high-quality lamb. With its characteristic aromas of dried roses, tar and red cherries, it offers a complex complement to the Mediterranean herbs of the crust. The incisive acidity and firm tannins of Barbaresco act as a clean cut through the richness of the ratatouille vegetables and the fat structure of the lamb. As this wine is often more approachable and elegant than Barolo, it does not mask the subtle nuances of the meat, but frames them artfully. The earthy undertones of the wine in particular find a harmonious partner in the eggplants of the vegetables. It is a very classic and noble combination for a special evening, in which the depth of the wine raises the quality of the rack to a new level and ensures an extremely long-lasting taste experience.

Coonawarra Cabernet Sauvignon (South Australia, Australia)
From the New World, a Cabernet Sauvignon from the famous terra rossa soil in Coonawarra offers an impressive accompaniment. This wine is characterized by its cool minty notes and intense eucalyptus aromas, which build a fascinating bridge to the herbal crust of the rack of lamb. The dense fruit aromas of blackcurrant and plum complement the hearty roasted notes of the meat in an almost opulent way. Due to the ageing in high-quality oak, the wine also has fine vanilla and tobacco notes, which underline the caramelized edges of the roasted fat. The structure is powerful and present, making the wine the ideal counterpart to the intense bell pepper and tomato flavors in the ratatouille. This Cabernet shows a wonderful balance between power and freshness, making it a modern favorite for hearty meat dishes. The fine-grained tannins provide a silky texture on the finish that caresses the palate and prepares you for the next bite.

Tinto DO Ribera del Duero (Castile and León, Spain)
A Tempranillo from the Ribera del Duero region brings the necessary heat and concentration to keep up with a lamb dish of this quality. These wines are famous for their dark color and aromas of ripe blackberries, licorice and mineral notes. The powerful structure of the wine harmonizes excellently with the texture of the rack of lamb, while the well-integrated acidity enlivens the creaminess of the ratatouille. The spicy notes in particular, which are often the result of prolonged ageing in American or French oak, perfectly capture the aroma of roasted garlic in the crust. A Ribera del Duero is a statement wine that impresses with its density and complexity and underlines the Mediterranean soul of the recipe. It offers a full-bodied mouthfeel that brings together the different components of the dish and blends them into a harmonious whole. It is a pairing that combines strength with elegance and brings the Spanish sunshine directly into the glass.

Bekaa Valley Red (Bekaa Valley, Lebanon)
A wine from Lebanon, often a cuvée of Cabernet Sauvignon, Cinsault and Carignan, offers a fascinating and often underrated wine recommendation. With its multi-layered nose of dried fruit, oriental spices and a hint of suede, it is a natural match for the characteristics of lamb. The combination of ripe fruit and an almost exotic spiciness complements the herbal blend of the crust in a way that conventional European wines often fail to achieve. The velvety texture and moderate acidity make this wine a very flattering accompaniment that gently coats the ratatouille vegetables. It’s a pairing for explorers, showing just how vast the world of wine is and how perfectly Middle Eastern wines go with classic Mediterranean dishes. The history and terroir-driven power of this wine adds an extra emotional depth to the meal and is a talking point at the table.

Pinot No ir Pfalz QbA (Pfalz, Germany)
For lovers of a more delicate accompaniment, a high-quality Pinot Noir from the Palatinate is an excellent choice. This German Pinot Noir impresses with its clear fruit of raspberries and wild strawberries, paired with a fine spiciness and elegant tannins. The acidity structure of the wine is somewhat livelier, which goes particularly well with the light acidity of the tomatoes in the ratatouille. Despite its relative lightness compared to the heavy red wines, a Palatinate Pinot Noir from sites with limestone soil has enough backbone to stand up to the aromatic lamb. It emphasizes the fine meat juices without overwhelming them with too much alcohol or tannin. The subtle smoky notes from the wood barrel ageing pick up the grilled or roasted notes of the rack in a wonderful way. It is a very harmonious and precise pairing that brings the finesse of the meat to the fore and ensures an animating freshness on the palate.

The recipe: