Rack of lamb
Zart und extra saftig!
Die Fleischstücke für das Lammkarree werden aus dem Rücken des Lamms geschnitten. Dieses Teilstück definiert seinen Geschmack durch sein mageres und zartes Fleisch.
Durch die Zubereitung mit Knochen behält das Fleisch seine Saftigkeit und entfaltet einen besonderen Geschmack.
Ingredients
Rack of lamb
1 kg Rack of lamb
50 g Clarified butter
2 Piece(s) Garlic cloves
150 g Celery
150 g Carrots
1 Piece(s) Onions
1 Tablespoon(s) Tomato paste
1 Tablespoon(s) Flour
100 g Butter
150 ml Red wine (dry)
350 ml Lamb stock
2 Piece(s) Rosemary sprigs
Salt and pepper
Preparation
1. While the oven is preheating to 140°C, wash the rack of lamb and remove the silver skin and excess fat. Peel the carrots, celery and onion and cut into 1-2 cm pieces. Crush the unpeeled garlic with a knife.
2. Melt clarified butter in a roasting pan, add a sprig of rosemary and crushed garlic cloves. Sear the rack of lamb on all sides. Put the chopped vegetables in the roasting pan. Add tomato paste, 300 ml lamb stock, red wine and rosemary and cook everything for around 40 minutes in a preheated oven at 140°C.
3. Turn off the oven. Take the rack of lamb out of the oven, place it on the preheated plate and let it rest for 10 minutes in the switched off, slightly open oven.
In the meantime, press the sauce through a sieve, season with salt and pepper and keep warm.
4. Melt the butter in a pan, sift the flour over it and fry it, stirring, until the flour and butter turn light brown. Deglaze with 3-4 tablespoons of the sauce and stir well so that no lumps form. Stir the roux into the rest of the sauce and bring to the boil briefly.
Slice the rack of lamb and serve.
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