Roast rack of lamb with herb crust and roasted apples

Ingredients 

• 1 rack of lamb
  
• Chives, parsley, breadcrumbs
• Fresh coriander
• Chopped garlic
• Olive oil
  
• Courgette, aubergines, peppers, tomatoes, onions, garlic
• Potatoes

Preparation

• Sear the rack of lamb,
  
• Prepare the crust: mix the chopped herbs, add olive oil and breadcrumbs.
• Apply the crust to the rack of lamb.
• Bake for 10 minutes at 200 degrees.
• Cut the vegetables into brunoise and sear them all together in hot olive oil, stop cooking when the vegetables are crispy.
• Sear the diced potatoes in steaming oil, season and finish cooking in the oven for 30 minutes at 180 degrees.
• Arrange the vegetables in the centre, cut the rack and arrange the ribs on top, place the potatoes around them.

Food and wine pairing

To be served with a Rota Rock

To be served with a Rota Rock
The colour is intense ruby. The nose is intense and complex with notes of stewed cherries mixed with peppery nuances.

The palate is supple with flavours of dried figs mixed with smoky notes. The structure is fleshy with a melted and very well integrated tannic structure. The persistence is long.

Restaurant Le Bouquet Garni