A sophisticated spring dish with perfect wine pairing
Rack of lamb with a savoury herb crust and an intense red wine jus is an elegant dish that is perfect for special occasions or the beginning of spring. The combination of tender lamb, aromatic herbs and the deep fruitiness of the red wine jus is ideally complemented by a powerful Cabernet Sauvignon. Find out here which wines go best with this exquisite main course!
Which wines go best with rack of lamb with herb crust & red wine jus?
Rack of lamb is a particularly flavoursome meat with a fine fat structure, which is wonderfully complemented by the herb crust and the spicy red wine jus. A wine that goes well with this dish should have a strong structure, fine tannins and expressive fruit flavours. Cabernet Sauvignon is the ideal choice, as its dark fruit notes (cassis, black cherry) and spicy wood barrel aromas harmonise perfectly with the roasted flavours of the meat and the herbal spice.
A good Cabernet Sauvignon also has a distinctive tannin structure that combines with the protein of the lamb and creates a velvety, harmonious sensation in the mouth. The lively acidity of the wine also provides freshness and prevents the dish from being too heavy.
Wine recommendations
1st Cabernet Sauvignon from Bordeaux (France)
- Why? Bordeaux wines are known for their complex structure, the combination of fruit and flavour and their fine woody notes. They emphasise the herbal aromas and depth of the red wine jus. A classic Médoc or Pauillac offers aromas of blackcurrant, cedar and graphite, which harmonise wonderfully with the meaty structure. The distinctive tannin structure also ensures a pleasant fullness in the mouth, while the subtle acidity rounds off the dish and supports the juicy texture of the lamb.
- Recommended region: Médoc, Pauillac, Saint-Julien – France
2. cabernet sauvignon from Napa Valley (California, USA)
- Why? Californian Cabernet Sauvignon is known for its powerful fruit and silky tannins. In particular, the intense flavours of black cherries, blackberries, vanilla and a hint of dark chocolate harmonise perfectly with the herb crust of the rack of lamb. Napa Valley Cabernets are often fuller-bodied than their French counterparts, but still offer a balanced acidity structure. Their velvety texture perfectly complements the succulent meat structure of the lamb and makes this pairing particularly harmonious.
- Recommended region: Napa Valley, California – USA
3. cabernet sauvignon from Coonawarra (Australia)
- Why? Australian Cabernet Sauvignons from the Coonawarra region are characterised by their fresh acidity, eucalyptus and menthol notes and deep fruit flavours. This combination makes them particularly exciting for dishes with herbal flavours, as the minty notes of the wine form an impressive synergy with the herbal crust of the lamb. The aromas of ripe blackberries, liquorice and spicy cedar wood also support the intensity of the red wine jus and ensure a long, elegant aftertaste.
- Recommended region: Coonawarra, South Australia
The recipe:
Rack of lamb with herb crust & red wine jus
Cooking utensils
- 1 Meat thermometer
- 1 Ovenproof pan or roasting pan
- 1 Cutting board & knife
- 1 Brush for the mustard
- 1 Whisk
Ingredients
For the rack of lamb:
- 1 Rack of lamb (approx. 400 g, French cut)
- 2 EL Olive oil
- 1 TL Dijon mustard
- Salt & pepper to taste
For the herb crust:
- 50 g Panko or breadcrumbs
- 1 EL fresh rosemary, finely chopped
- 1 EL fresh thyme, finely chopped
- 1 Garlic clove, pressed
- 2 EL Butter, soft
For the red wine jus:
- 200 ml Cabernet Sauvignon
- 1 Shallot, finely chopped
- 1 TL Tomato paste
- 200 ml Beef stock
- 1 TL Honey
- 1 EL Butter
Preparation
Prepare the rack of lamb:
- Season the rack of lamb with salt and pepper and rub with olive oil.
- Sear on all sides in a hot pan (approx. 2 minutes per side).
- Brush with Dijon mustard and set aside.
Make the herb crust:
- Mix the panko or breadcrumbs with the chopped herbs, garlic and butter.
- Press the mixture evenly onto the rack of lamb.
Baking:
- Place the rack of lamb in a preheated pan or roasting tin.
- Bake at 180°C (top/bottom heat) for approx. 12-15 minutes until a core temperature of 54°C (medium-rare) is reached.
- Then leave to rest for 5 minutes.
Prepare the red wine jus:
- Sauté the shallots in a pan with a little butter.
- Add the tomato purée and roast briefly.
- Deglaze with Cabernet Sauvignon and reduce by half.
- Add the beef stock and honey, reduce again.
- To finish, mount the sauce with cold butter.
Serve:
- Slice the rack of lamb and serve with the red wine jus.
Recommended side dishes
- Rosemary potatoes or potato gratin
- Green asparagus or sautéed green beans
- Fresh lamb’s lettuce with balsamic dressing
