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Wine with the meal: Agneau de Pauillac milk-fed lamb alongside a glass of Saint-Julien red wine.

Agneau de Pauillac (suckling lamb from the Médoc)

Agneau de Pauillac is a world-renowned delicacy known for its exceptional meat quality and tenderness. In this recipe, the saddle of lamb or leg is cooked particularly gently with garlic and fresh thyme to preserve the bright, milky aroma of the meat. The result is a butter-tender taste experience that reflects the culinary tradition of Bordeaux. Together with an elegant Saint-Julien or a fine Margaux, you will experience a pairing of the highest finesse, in which meat and wine form a perfect unity. This dish is ideal for festive occasions where the quality of the ingredients and the precision of the preparation are paramount.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main course, Meat dish
Cuisine French
Servings 2 Servings
Calories 520 kcal

Cooking utensils

  • 1 Roasting tin or heavy pan
  • 1 Meat thermometer
  • 1 Knife
  • 1 Cutting board
  • 1 Brush for coating

Ingredients
  

  • 600 g Rack of lamb or loin of Agneau de Pauillac
  • 3 Garlic cloves pressed on
  • 4 Sprigs of fresh thyme
  • 2 1 tbsp olive oil
  • 30 g Cold butter
  • Sea salt Fleur de Sel
  • Black pepper from the grinder
  • 100 ml light lamb stock or white wine

Preparation
 

PREPARATION:

  • Remove the lamb from the fridge in good time and bring to room temperature.
  • Preheat the oven to 160 degrees top and bottom heat.
  • Lightly press the garlic cloves with the skin.
  • Wash the thyme and shake dry.
  • Pat the meat dry and carefully remove any excess tendons.

COOKING STEPS:

  • Heat the olive oil in a heavy-based frying pan over a medium heat.
  • First fry the meat on the fatty side for approx. 2 to 3 minutes until golden brown.
  • Turn the meat over and brown the other side briefly.
  • Add the garlic and thyme sprigs to the pan.
  • Place the lamb in a roasting tin and pour over the roasting fat.
  • Cook in the oven for approx. 12 to 15 minutes until a core temperature of 54 degrees is reached.
  • Remove the meat from the oven and leave to rest wrapped in aluminum foil for 10 minutes.
  • In the meantime, deglaze the pan with the lamb stock.
  • Briefly reduce the liquid and stir in the cold butter to obtain a fine sauce.

DIRECTIONS:

  • Cut the lamb into even slices.
  • Only now season with sea salt and freshly ground pepper.
  • Arrange the pieces of meat in a fan shape on preheated plates.
  • Pour the light butter and thyme sauce discreetly over the meat.
  • Garnish with a sprig of fresh thyme.
  • Serve immediately to enjoy the tenderness of the warm meat to the full.

SUPPLEMENTS:

  • Potato gratin (Gratin Dauphinois)
  • Green beans with bacon
  • Glazed carrots

Nutritional values per portion

Calories: 520kcalCarbohydrates: 4gProtein: 42gFat: 38g
Keyword Agneau de Pauillac, Bordeaux, Dairy lamb, Festive meal, French cuisine, Gourmet, Médoc, Rack of lamb, Saint-Julien, Wine with food
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