Food and wine pairing domaine de villemajou red - rack of lamb

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

The recipe by chef Laurent Chabert for 2 people

•  1 rack of lamb with 8 ribs
• 400g of potatoes
• 1 onion
• Thyme, Bay leaf, Rosemary
• 2 cloves of garlic
• Olive oil
• 30g of butter
• 100ml of stock (vegetable, white stock)

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

Peel and thinly slice the potatoes, then arrange them in the pan, seasoning each layer with a turn of the pepper mill and fleur de sel. Pour the hot stock over the potatoes, cover with a circle of baking paper and cook at 170°C for 45 minutes

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 3 minutes

Let the meat rest for 10 minutes, then grill again before serving

Turn the potatoes out onto a chopping board, cut in half and arrange on the plate, cut the rack in half and place it against the potatoes