top of page

Provencal Lamb Rack with Roasted Garlic Puree

Writer's picture: Dirk HoutveenDirk Houtveen

Intense flavours of garlic, lamb and red wine sauce. A fantastic combination.

Dish for 2 persons.


Provencal lamb rack


Ingredients:

2 tablespoons sunflower oil

75 gr. Breadcrumbs

2 Rack of Lamb of 4 pieces each

15 gr. Finely chopped Basil and Parsley

2 tablespoons Dijon Mustard

15 gr. Finely chopped Thyme and Chervil

2 sprigs of rosemary

4 tablespoons unsalted butter

1 teaspoon salt and pepper

75 gr. Breadcrumbs

15 gr. Finely chopped Basil and Parsley

15 gr. Finely chopped Thyme and Chervil

4 tablespoons unsalted butter


Preparation:


Turn the oven on to 230 degrees and let it preheat. Heat the sunflower oil in a large frying pan and sprinkle some salt and pepper over the lambsrack. Sear them briefly until they have a nice brown crust. Remove the lambsrack from the frying pan and let it cool down.


Finely chop the Basil, Parsley, Thyme and Chervil. Heat unsalted butter (microwave) and mix the finely chopped herbs and breadcrumbs into it and stir everything well together. First brush the Lambsrack with Dijon Mustard. Then you can carefully rub the herb mix onto the Lambsrack.


Place the lamb rack on a baking sheet and place it in the preheated oven at 230 degrees. Leave it in the oven for 12-16 minutes for a nice medium-rare result. Let the lamb rack rest for another 5 minutes outside the oven. Then carefully cut the lamb rack in two pieces so that you have 2 x 2 lamb racks.


Roasted Garlic Puree


Ingredients:

6 cloves of garlic

3 Teaspoon Olive Oil

4 Large potatoes (Floury)

2 tablespoons fresh basil

2 tablespoons unsalted butter

60 gr. Parmesan Cheese

3 Teaspoon Olive Oil

2 tablespoons fresh basil

60 gr. Parmesan Cheese

Cream


Preparation:


Turn on the oven and heat it to 160 degrees. Peel the garlic and cut off the tips. Take some aluminum foil and make a square out of it. Place the garlic cloves in the middle of the aluminum foil and add 3 teaspoons of olive oil, a little salt and pepper. Carefully fold the square aluminum foil closed and place it in the oven. Roast the garlic for 30 to 45 minutes in the oven until they are nice and soft. Let them cool down a bit and then squeeze the cloves. Blend these until you have a pulp.


Boil the potatoes until done and drain well. Mash the potatoes well with a potato masher. Then stir in the garlic pulp, fresh basil, parmesan cheese. Add the butter and possibly a little whipped cream to make the puree nice and smooth.


Red Wine Sauce


2 cloves of garlic

1 dried bay leaf

400 ml. Full-bodied red wine

100 gr. Unsalted butter (cold)

2 shallots

380 ml. Beef broth

2 sprigs fresh thyme


Preparation:


Peel the garlic and shallots and chop them both very finely. Sauté the shallot for 5 min. in the butter in a wide (sauce) pan. Add the garlic, thyme and bay leaf to the shallot. Pour the beef stock and wine into the pan and bring to the boil.


Let the sauce reduce by half for about 15-20 minutes. Pour the reduced sauce through a fine sieve over another pan. Reheat the sauce to boiling point and season with a little pepper. Cut the cold butter into cubes.


Remove the pan from the heat and whisk the butter cubes into the sauce in parts, so that the sauce will thicken slightly. Keep the sauce warm, but do not let it boil again.


Enjoy your meal ...




0 views0 comments

Recent Posts

See All

Comentários


bottom of page