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.