{"id":3893,"date":"2022-10-25T09:02:26","date_gmt":"2022-10-25T07:02:26","guid":{"rendered":"https:\/\/dev.rouvinez.com\/blog\/non-classe\/herb-crusted-rack-of-lamb\/"},"modified":"2026-05-28T10:34:13","modified_gmt":"2026-05-28T08:34:13","slug":"herb-crusted-rack-of-lamb","status":"publish","type":"post","link":"https:\/\/dev.rouvinez.com\/en\/blog\/recipes\/herb-crusted-rack-of-lamb\/","title":{"rendered":"Herb-crusted rack of lamb"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Savory and elegant, the herb-crusted rack of lamb is a staple of refined dining. The tenderness of the meat pairs perfectly with the fragrant crunch of fresh herbs, while the red wine and balsamic reduction adds depth and intensity. An ideal recipe to elevate a fine cut of lamb, best enjoyed with a glass of <a href=\"https:\/\/shop.famillerouvinez.com\/collections\/nez-noir\/products\/nez-noir-reserve-aoc-valais\" target=\"_blank\" rel=\"noopener\">Nez Noir R\u00e9serve<\/a> for a rich and harmonious food and wine pairing.  <\/p>\n\n<h2 class=\"wp-block-heading\"><strong>Ingredients:<\/strong><\/h2>\n\n<p class=\"wp-block-paragraph\"><strong>Serves 4:<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>5 tbsp dry breadcrumbs<\/li>\n\n\n\n<li>2 tbsp chopped parsley<\/li>\n\n\n\n<li>2 tbsp chopped basil<\/li>\n\n\n\n<li>2 tbsp fresh thyme leaves<\/li>\n\n\n\n<li>0.5 dl olive oil<\/li>\n\n\n\n<li>20 g butter<\/li>\n\n\n\n<li>2 racks of lamb<\/li>\n\n\n\n<li>3 shallots<\/li>\n\n\n\n<li>0.5 dl balsamic vinegar<\/li>\n\n\n\n<li>2 dl red wine<\/li>\n\n\n\n<li>2.5 dl beef stock<\/li>\n\n\n\n<li>Salt &amp; pepper<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\">Recipe<\/h2>\n\n<ul class=\"wp-block-list\">\n<li>Preheat the oven to 80\u00b0C.<\/li>\n\n\n\n<li>Mix the breadcrumbs with the parsley, basil, thyme leaves, and olive oil. Set aside. <\/li>\n\n\n\n<li>Peel the shallots and cut them into quarters lengthwise.<\/li>\n\n\n\n<li>Melt the butter in an ovenproof skillet or a Dutch oven. Sear the racks for a few minutes on all sides until browned. Remove from the heat and set aside.  <\/li>\n\n\n\n<li>In the same skillet, brown the shallots. Deglaze with the balsamic vinegar and reduce by half. Add the red wine and reduce by half again. Then add the beef stock.   <\/li>\n\n\n\n<li>Meanwhile, spread the herb breadcrumbs over the racks.<\/li>\n\n\n\n<li>Place the racks in the sauce and bake at 80\u00b0C for 45 minutes.<\/li>\n\n\n\n<li>Serve with mashed potatoes and your choice of vegetables.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<p class=\"wp-block-paragraph\">A glass of <a href=\"https:\/\/shop.famillerouvinez.com\/collections\/nez-noir\/products\/nez-noir-reserve-aoc-valais\" target=\"_blank\" rel=\"noopener\">Nez Noir R\u00e9serve<\/a> will accompany this rack of lamb beautifully. Enjoy your meal! <\/p>\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<p class=\"wp-block-paragraph\">This recipe is brought to you by <a href=\"https:\/\/www.mrsmartinezcooks.ch\/\" target=\"_blank\" rel=\"noopener\">Mrs Martinez Cooks<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Savory and elegant, the herb-crusted rack of lamb is a staple of refined dining. The tenderness of the meat pairs perfectly with the fragrant crunch of fresh herbs, while the red wine and balsamic reduction adds depth and intensity. An ideal recipe to elevate a fine cut of lamb, best enjoyed with a glass of [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3894,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[54],"tags":[15],"dipi_cpt_category":[],"class_list":["post-3893","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-nez-noir"],"acf":[],"_links":{"self":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/3893","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/comments?post=3893"}],"version-history":[{"count":1,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/3893\/revisions"}],"predecessor-version":[{"id":3895,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/3893\/revisions\/3895"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/media\/3894"}],"wp:attachment":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/media?parent=3893"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/categories?post=3893"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/tags?post=3893"},{"taxonomy":"dipi_cpt_category","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/dipi_cpt_category?post=3893"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}