Food and wine pairing Domaine de Villemajou red - Rack of Lamb

Accord Mets et Vin Domaine de Villemajou rouge - Carré d'Agneau

Domaine de Villemajou red served with Rack of lamb from my friend Xavier Picot in Saissac, baked potatoes from Roussillon and reduced jus with thyme from La Clape

The recipe of chef Laurent Chabert for 2 people

  • 1 rack of lamb with 8 ribs
  • 400g potato
  • 1 onion
  • Thyme, Laurel, Rosemary
  • 2 garlic cloves
  • Olive oil
  • 30g of butter
  • 100ml stock (vegetables, white background)

Peel, chop and sweat the onion in a pan with 1 sprig of thyme, set aside

Peel and thinly slice the potatoes then place them in the pan, season each layer with a turn of the pepper mill and fleur de sel. Pour the hot broth over the potatoes, cover with a circle of parchment paper and cook at 170°c for 45min

Light the barbecue, season the rack with fleur de sel, a drizzle of olive oil and the herbs, then grill the lamb on all sides for 2 to 3min

Let the meat rest for 10min then grill again before serving

Unmould the potatoes on a cutting board, cut in half and arrange on the plate, cut the rack in half and put it against the potatoes

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