2022 Merlot red wine dry

Ingredients

• 800 grack of lamb
• 800 gwaxy potatoes
• 50 gpanko breadcrumbs
• 2 tbspDijon mustard
• 3 sprigsrosemary
• 3 sprigsthyme
• 0,5 bunchparsley
• 2 piecesgarlic cloves
• 40 gbutter
• 4 tbspolive oil
• 1 tspsea salt
• 0,5 tsppepper

Preparation

1. 1Preheat the oven to 200°C (390°F) using top/bottom heat. Wash the potatoes, cut them into wedges, and toss in a bowl with 2 tbsp of olive oil, sea salt, and one sprig of rosemary.
2. 2Spread the potato wedges evenly on a baking sheet lined with parchment paper and roast in the oven for about 35 minutes until golden brown.
3. 3Meanwhile, for the crust, finely chop the remaining herbs and the garlic. Knead them with the panko breadcrumbs and soft butter until you have a smooth, spreadable paste.
4. 4Trim any silverskin from the rack of lamb, season with salt and pepper, and sear quickly on all sides in a hot pan with the remaining oil.
5. 5Remove the meat from the pan, brush the top fat side generously with Dijon mustard, and press the prepared herb paste firmly onto it.
6. 6Place the lamb in the oven with the potatoes for about 12 to 15 minutes, until an internal temperature of 54 to 56°C is reached for medium-rare.
7. 7Allow the meat to rest in a warm place for 5 minutes before slicing, so the juices can redistribute inside.
8. 8Carefully carve the rack of lamb between the ribs and serve alongside the crispy roasted potatoes on prewarmed plates.