Our recommendation
Lamb cutlet from Douce Steiner to 2015 Carmenère, Tenuta San Leonardo
Douce Steiner is a gifted cook and her great talent has already been rewarded with two Michelin stars. Her cookery book "Cuisine Douce - Star cuisine for the home" is an excellent cookery book, as it allows you to recook your creations at home without any complications. The lamb cutlet with savory crust is a successful companion to the Carmenère 2015. The aromatic lamb meat is supported by the aromas of the wine, the spicy savory crust finds its counterpart in the aromas of ripe red peppers and the spicy notes of the wine. The concentrated sauce skilfully binds the tannins, so that the fruit in the wine comes to the fore even more.
- 2 squares oflambeach 400-500g
- Salt, pepperfrom the mill
- 1 sprig of rosemary
- 1 garlic clove
-
1 tablespoonvegetable oil
Lambjus
- 1 shallot, peeled, finely chopped
- 1 teaspoon butter
- 1 sprig of rosemary
- 1 thyme branch
- 1 clove of garlic, halved, sprout removed
- 1/4 l red wine
- 1/2 l lamb stock
- 20g butter
Savory crust
- 100g butter, soft
- 50g dried, deboned toast bread, finely ground
- 50g Savory, leaves plucked
- 1 thyme branch, leaves plucked
- 1 sprig of flat-leaf parsley, leaves plucked
- 1 untreated lemon, grated zest
- Salt, pepper from the mill
Vegetables
- 50g snow peas (peas)
- 50g Kenya beans
- 50g fresh peas
- 50g green beans
- 50g broad beans
- 50g broccoli florets
- 1 tablespoon butter
- Salt, pepper from the mill
Should you be interested in purchasing a bottle of the very rare 2015 Carmenère, of which there are only 250 bottles available for Germany, CWW expert Heiko Schimeczek will be happy to advise you (h.schimeczek@collectorswineworld.com).
Preparation
For the lamb jus, sauté the shallot in the butter until translucent, add the thyme, rosemary and garlic, deglaze with the red wine and reduce it almost completely. Add the lamb stock little by little and reduce each time by about two thirds. Finally, pour the jus through a sieve, bring to the boil again and stir in the fresh butter
For the crust, beat the butter until foamy. Finely chop the bread crumbs with the plucked herbs in a mixer or cutter, add to the butter and mix carefully. Season to taste with the grated lemon zest, salt and pepper. Form the crust mixture into a roll in cling film and chill in the refrigerator until it is firm
Cook the vegetables one by one in boiling salted water until they are soft but firm to the bite, then rinse each one in ice water to keep them nice and green. Drain them all together in a sieve. Just before serving, warm the vegetables in hot butter and season with salt and pepper
Season the rack of lamb with salt and pepper and fry it together with rosemary sprig and garlic in hot oil from all sides, then cook in the preheated oven at 180 degrees for about 6 minutes. Remove from the oven and place on a plate covered with aluminium foil and leave to rest for another 10-15 minutes near the stove.
Cut the crust mixture into thin slices, place them on the rack of lamb and gratinate briefly in the oven with a strong top heat