Lamb Chops with Red Wine Sauce

Ingredients

• 2 EL Butter
• 4 rosemary sprigs
• 2 lamb rackets (pre‑cooked, about 500 g)
• Salt
• Pepper (freshly ground)
• olive oil
• 1 EL tomato paste
• 150 ml dry red wine
• 250 g lamb stock
• 12 baby carrots
• 250 g waxy potatoes
• 4 EL lukewarm milk
• 1 EL Butter
• Nutmeg (freshly grated)
• 2 EL freshly grated Bergkäse
• 1 Garlic clove
• 1 tsp fresh rosemary
• 1 tsp fresh thyme
• 1 tsp lemon zest
• 7 EL breadcrumbs
• 9 EL liquid butter

Instructions

1. 1.

   Preheat the oven to 100 °C with upper and lower heat.

2. 2.

   Wash, pat dry, season the meat with salt and pepper, then sear it in a hot pan with 2 EL oil until browned on all sides. Remove and roast in the preheated oven for about 45 minutes until pink inside.

3. 3.

   Sauté the tomato paste in the pan drippings, deglaze with wine, add the stock, season, and reduce to half.

4. 4.

   Peel the carrots, trim the greens (leave 1 cm), blanch in boiling salted water for 5 minutes. Remove, shock, and drain well.

5. 5.

   Peel the potatoes, roughly chop, and boil in salted water for about 25 minutes until tender.

6. 6.

   Drain, steam dry, press through a potato masher, mix with milk and butter into a smooth purée, season with salt, pepper, and nutmeg. Divide the mixture into four 6 cm high, buttered rings (about 5 cm diameter), sprinkle with Bergkäse, and place on parchment‑lined baking sheet.

7. 7.

   For the crust, squeeze garlic, combine with herbs, zest, breadcrumbs, and butter, knead into a dough.

8. 8.

   Heat the oven grill. Spread the breadcrumb dough over the meat and bake under the hot grill for 3–5 minutes until golden brown.

9. 9.

   Toss the carrots in melted butter, season with salt and pepper.

10. 10.

    Plate portions of the rackets with sauce and carrots on preheated plates. Carefully release the purée from the rings, garnish each tower with a rosemary sprig, and place beside the carrots. Serve immediately.