Lamb Rack with Red Wine Jus and Vegetables

Ingredients

• 2 handfuls thyme
• 4 shallots
• 1 tbsp Olive Oil
• 1 tbsp Tomato Paste
• 100 ml dry red wine
• 400 ml veal stock
• 1 bay leaf
• Salt
• Pepper
• 300 g green Thai asparagus (or baby asparagus)
• Salt
• 2 carrots
• 300 g cooked beetroot (vacuum packed)
• 500 g turnip parsnip
• 2 lamb racks (about 500 g each)
• 3 tbsp Rapeseed oil
• 3 tbsp butter
• 0.5 tsp lemon juice
• Nutmeg (freshly grated)
• thyme (for garnish)

Instructions

1. 1.

   Wash and pat dry the thyme for the red wine jus. Peel and finely dice the shallots. Heat the olive oil in a pot and sauté the shallots until translucent. Stir in the tomato paste and cook briefly. Deglaze with the red wine and veal stock, seasoning with 3-4 sprigs of thyme, bay leaf, salt, and pepper. Bring to a boil and reduce by about a quarter, then strain through a fine sieve.

2. 2.

   Wash the asparagus and blanch in boiling salted water for 2-3 minutes. Shock in ice water and drain. Peel the carrots and cut into sticks. Blanch for about 5 minutes, then shock. Slice the beetroot into sticks, peel and dice the turnip parsnip.

3. 3.

   Preheat the oven to 210°C fan. Wash, pat dry, and trim the lamb racks of fat and sinew. Season with salt and pepper and sear all sides in hot rapeseed oil. Roast for about 15 minutes, then rest under foil for another 5-10 minutes.

4. 4.

   While the lamb roasts, cook the turnip parsnip in a little salted water covered for about 10 minutes until tender. Melt butter in a pan, heat the prepared vegetables and remaining thyme while stirring. Season with salt and pepper.

5. 5.

   Drain the turnip parsnip and puree. Adjust seasoning with lemon juice, salt, and nutmeg. Spread as a bed on plates. Slice the lamb rack into chops between the ribs and arrange together with the vegetables and thyme atop the puree.