Our recommendation
Lamb chops by Douce Steiner with 2015 Carmenère, Tenuta San Leonardo
Douce Steiner is a gifted cook and her great talent has already been rewarded with two Michelin stars. Her cookbook "Cuisine Douce - Michelin-star kitchen for home" is an excellent cookbook, as it allows you to easily cook the creations at home. The lamb chop with a savory crust is a successful accompaniment 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 integrates the tannins so that the fruit in the wine comes to the fore even more.
- 2rack of lambà 400-500g
- salt, pepperfrom the mill
- 1Sprig of rosemary
- 1garlic clove
-
1 tablespoonvegetable oil
lamb jus
- 1 shallot, peeled, finely chopped
- 1 teaspoon butter
- 1 sprig of rosemary
- 1 sprig of thyme
- 1 clove of garlic, halved, germ removed
- 1/4 l red wine
- 1/2 l lamb stock
- 20g butter
savory crust
- 100g butter, soft
- 50g dried, crusted toast, finely ground
- 50g savory, leaves picked
- 1 sprig of thyme, leaves plucked
- 1 sprig of flat-leaf parsley, leaves picked
- 1 unwaxed lemon, grated zest
- Salt, pepper from the mill
Vegetables
- 50g snow peas (seed peas)
- 50g Kenyan Beans
- 50g fresh peas
- 50g green beans
- 50g broad beans
- 50g broccoli florets
- 1 tablespoon butter
- Salt, pepper from the mill
If you are interested in purchasing a bottle of the very rare 2015 Carmenère, of which there are only 250 bottles for Germany, CWW expert Heiko Schimeczek will be happy to advise you (h. schimeczek@collectorswineworld. com).
Preparation
For the lamb jus, sauté the shallots in the butter until translucent, add the thyme, rosemary and garlic, deglaze with the red wine and boil it down almost completely. Gradually add the lamb stock and reduce by about two thirds each time. 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 fluffy. Finely chop the breadcrumbs with the plucked herbs in a blender or cutter, add to the butter and mix thoroughly. Season to taste with the grated lemon zest, salt and pepper. Form the crust mass into a roll in cling film and chill in the refrigerator until firm.
Cook the vegetables individually in boiling salted water until soft but al dente, then rinse in ice water so that they stay nice and green. Drain all together in a colander. Just before serving, warm the vegetables in the hot butter and season with salt and pepper.
Season the rack of lamb with salt and pepper and fry on all sides in hot oil together with the rosemary sprig and garlic, then cook in a preheated oven at 180 degrees for about 6 minutes. Remove and let rest on a plate covered with aluminum foil near the stove for another 10-15 minutes.
Cut the crust mixture into thin slices, cover the rack of lamb with it and gratinate briefly in the oven with high top heat.