Lamb Chops with Red Wine Sauce
Ingredients
- For the lamb
- 2 Rack of lamb (ready for cooking, á 500 g)
- salt
- peppers (from the mill)
- olive oil
- 1 Tbsp Tomato paste
- 150 milliliters dry Red wine
- 250 lamb stock
- 12 Baby carrots
- 250 grams floury potatoes
- 4 Tbsps lukewarm milk
- 1 Tbsp butter
- Nutmeg (freshly grated)
- 2 Tbsps freshly grated Mountain cheese (such as gruyere)
- For the crust
- 1 garlic clove
- 1 tsp freshly chopped rosemary
- 1 tsp freshly chopped thyme
- 1 tsp Lemon peel
- 7 Tbsps breadcrumbs
- 9 Tbsps liquid butter
Preparation steps
Preheat the oven to 100°C (approximately 200°F).
For the lamb, rinse lamb chops, pat dry and season with salt and pepper. Heat 2 tablespoons oil in a pan and sear meat on all sides. Remove lamb from pan and place in a baking dish. Cook lamb in the preheated oven for about 45 minutes.
Add tomato paste to the pan, fry briefly, add wine and lamb stock and season with salt and pepper. Let simmer until liquids reduce by half.
Peel carrots, remove greens (leave 1 cm, approximately 1/2 inch, greens) and blanch for 5 minutes in a pot of boiling salted water. Remove carrots from water, rinse with cold water and drain.
Peel potatoes, rinse, roughly chop and cook for about 25 minutes in a pot of boiling salted water.
Drain potatoes, let cool slightly, press through a ricer into a bowl, add milk and butter, mash together and season with salt, pepper and nutmeg. Add potato mixture into 4 buttered 5 cm (approximately 2 inch) diameter ramekins each approximately 6 cm (approximately 2 inch) high, sprinkle with mountain cheese and place on a baking sheet lined with parchment paper.
For the crust, peel garlic, press garlic through a garlic press and knead together in a bowl with herbs, lemon zest, breadcrumbs and butter.
Preheat the oven broiler. Spread the crust on lamb and bake for 3-5 minutes under the oven broiler, watching carefully, with the mashed potatoes until golden brown.
Melt butter in a pan, saute carrots briefly, stir and season with salt and pepper.
Serve lamb on warm plates with carrots and the sauce. Carefully remove ramekins from potatoes, place potatoes next to carrots and decorate with a sprig of rosemary. Serve immediately.
