As a secondo after the primo of gnocchi al gorgonzola, we had another favorite: rack of lamb! The Dutch lamb from my local butcher is still very tender even though it’s almost December.
Ingredients for 2 servings
1 rack of lamb with 6-8 ribs
3 sprigs rosemay
salt, freshly ground black pepper
75 ml (1/3 cup) red wine
75 ml (1/3 cup) lamb stock
Preheat water bath to 54.5C/130F.
Rub the rack of lamb with salt, freshly ground black pepper and some olive oil and seal in a bag with the rosemary sprigs (one on each side). Cook in the water bath for 2-4 hours.
Take the rack of lamb out of the bag, discard rosemary. Sear the rack of lamb in a large frying pan on medium-high to high heat without added fat; fat side first to render enough fat to sear the other sides. Remove the rack of lamb when all sides have been seared (1-2 minutes per side, slightly longer on the fat side).
Deglaze the hot pan with the red wine and the lamb stock, stir and cook over medium-high heat until the sauce has thickened somewhat.
Cut the rack of lamb into individual cutlets and serve on hot plates with the sauce and a side of vegetables such as beetroot or baked cauliflower.
Wine suggestion: red burgundy or other pinot noir, preferably slightly oaked.
We had a 2008 Henri Bourgeois Sancerre Rouge Les Baronnes with it, which was good but unoaked and therefore slightly on the fresh side for the lamb.