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–+ servings

Rack of lamb with herb crust & red wine jus

Tender rack of lamb with a spicy herb crust, served with an intense red wine jus. An elegant dish that harmonizes perfectly with a full-bodied Cabernet Sauvignon. The combination of succulent meat, fresh herbs and the deep fruitiness of the sauce makes for an incomparable taste experience.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main course
Cuisine French & Mediterranean cuisine
Servings 2 People
Calories 750 kcal

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

Nutritional values per portion

Calories: 750kcalCarbohydrates: 20gProtein: 50gFat: 45g
Keyword Cabernet Sauvignon, fine main course, French cuisine, Herb crust, Meat & Wine, Rack of lamb, Red wine jus
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