Crusted Rack of Lamb with Red Wine Jus and Chargrilled Baby Carrots

Seared rack of lamb with a herbed pine nut crust, served alongside red wine reduction and tender griddled baby carrots.

Lamb Meat Main Course High Protein Gourmet

Estimated Nutrition

Calories

1650.5

kcal / serving

1650.5 kcal total

Carbs

65.8g

per serving

65.8 g total

Fat

110.2g

per serving

110.2 g total

Protein

78.4g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

0.5

piece

Beef Stock Cube

Crumbled

tbsp

Tomato Puré

Dairy

Butter

GrainsCereals

White Breadcrumbs

Liquids

250

Red Wine

Meat

piece

Rack Of Lamb

4-chop rack

NutsSeeds

to taste

Salt

For seasoning

to taste

Black Pepper

Freshly ground

tbsp

Chive

Fresh, chopped

tbsp

Parsley

Fresh, chopped

Pine Nut

Toasted

OilsFats

tbsp

Olive Oil

For crust mixture

tbsp

Olive Oil

For chargrilling

Vegetables

piece

Baby Carrot

Whole with tops

Method

Season the lamb with salt and pepper.

Sear the lamb skin-side down in a hot ovenproof pan and transfer to the oven for 10 minutes.

Pulse breadcrumbs, chives, parsley, pine nuts, and oil in a food processor until smooth.

Slice the lamb into cutlets and serve with carrots and jus.

Preheat the oven to 180°C.

Press the herb mixture onto the lamb and roast for 5 minutes until golden.

Boil red wine, stock cube, and tomato purée in a pan for 5 minutes.

Stir butter into the wine reduction to create a glossy sauce.

Cook carrots in a hot griddle pan with oil for 10 minutes until tender.