Accord Mets et Vin Domaine de Villemajou red - Rack of Lamb

Domaine de Villemajou red served with a Rack of lamb from my friend Xavier Picot in Saissac, a baker of potatoes from Roussillon and thyme reduced juice of la Clape

Chef Laurent Chabert's recipe for 2 people

•  1 rack of lamb with 8 ribs
• 400g of potatoes
• 1 onion
• Thyme, Laurel, Rosemary
• 2 cloves of garlic
• Olive oil
• 30g of butter
• 100ml stock (vegetables, white background)

Peel, chop and sweat the onion in a frying pan with 1 sprig of thyme, set aside.

Peel and thinly slice the potatoes, then place them in the pan and season each layer with a turn of the pepper mill and fleur de sel. Pour the hot stock over the potatoes, cover with a circle of baking paper and cook at 170°c for 45 minutes.

Light the barbecue, season the rack with fleur de sel, a drizzle of olive oil and the herbs, then grill the lamb on all sides for 2 to 3 minutes.

Let the meat rest for 10 minutes and then grill again before serving.

Unmould the potatoes on a cutting board, cut in half and arrange on the plate, cut the square in half and put it against the potatoes.