About the Dish
Lamb rack with mustard and rosemary is a red with rich fruit and rich tannins. Powerful and voluminous heavyweight marriage!
Ingredients
- 500-600g Lamb rack
- 2 branches Rosemary
- 1tsp Garlic (grated)
- 2tbsp Mustard
- 2tbspBalsamic bianco vinegar
- 1tsp Honey
- Oil, salt, black pepper: each as needed
Directions
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1
Use a kitchen knife to make grid-like cuts on the fatty side of the lamb rack, and sprinkle salt and pepper all over.
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2
Put the rack in a frying pan and press the lamb rack against it to melt the fat.
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3
Remove the rosemary from the branch, chop finely with a knife, and put it in a bowl. Add mustard, vinegar, honey, salt and black pepper and mix well.
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4
When the lamb rack is browned, remove it from the frying pan, spread the paste from step 3 all over it, and roast it in the oven at 200°C for about 20 minutes. At that time, put tomatoes and your favorite summer vegetables together.
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5
Once baked, remove from the oven, wrap in foil and allow to cool for about 10 minutes, then cut into pieces and serve.
Chef's Notes
Recommended wine
Wine name: Chateau Bouskasse
Producer: Domaine Alain Brumont
Importer: Mikuni Wine
