Rack of lamb marinated in garlic and red wine, served with saffronrisotto and a smooth herbal sauce.Tip for your homemade Christmas dinner! Even in isolation you can easily spoil yourself!

50 minutes
5 – 10 euro pp

Ingredients for 2 pers.:

  • Rack of lamb with 3 lamb legs per person
  • 2 cloves garlic
  • 500 ml red wine
  • 5 branches rosemary
  • salt and pepper
  • olive oil
  • fresh lemon thyme
  • fresh tarragon
  • fresh dill
  • fresh parsley
  • red wine vinegar

How to prepare it:

Start by marinating the meat, the meat should be in the marinade for 2 to 3 hours. Season the meat with some salt and pepper on all sides. Place it in a deep bowl and pour the wine over it. Cut the garlic into slices and place it on the meat and in the wine. Make a few slices in the meat and insert some rosemary sprigs in here. If necessary, turn halfway through the marinating time.

Now preheat the oven to 200 degrees.

Pour the wine out of the baking dish and remove the garlic and rosemary from the meat but keep it aside. Put a frying pan on the heat and let some butter get hot. Roast the meat well on all sides. Put the meat back in the baking dish and pour in the roasting liquid. Put the rosemary back into the meat and sprinkle the garlic over it. Put the meat in the oven for 30 minutes covered with some aluminum foil. Remove from the oven and wrap the meat in foil and leave to rest for another 10 minutes before serving.

Meanwhile, puree the herbs with olive oil, a drizzle of red wine vinegar and some salt and pepper. Serve the rack of lamb with the herb oil.