Stuffed Lamb Rack with Prunes and Green Asparagus

Ingredients

• 500 g lamb rack fillet
• salt, pepper
• 1-2 cloves garlic
• 6 dried prunes
• zest of one lemon
• thyme
• wooden skewers
• 1 onion
• 2 tbsp olive oil
• 6 tbsp dry vermouth
• 250 ml lamb stock
• 100 g crème fraîche

Instructions

1. 1.

   Slice the lamb rack horizontally from the lengthwise side, but do not cut all the way through. Season the meat with salt and pepper. Peel the garlic cloves and crush them with a press; rub the inside of the meat with this mixture. Halve the prunes. Lay the meat over the prunes, lemon zest, and a few thyme sprigs. Fold the meat over the filling and secure it with lightly oiled wooden skewers.

2. 2.

   Peel and dice the onion. Heat the olive oil. Briefly sear the lamb on both sides without burning, adding the onions and remaining thyme to the pan. Deglaze with vermouth, pour in the lamb stock, cover, and simmer for 5 minutes. Remove the meat from the stock and set aside.

3. 3.

   Stir the crème fraîche into the pan sauce and reduce until creamy. Season with salt and pepper. Remove the skewers from the meat and slice it. Serve with the sauce, accompanied by asparagus and boiled potatoes.