Rack of Lamb with Wild Thyme and Mirabelle PlumsTheWorldWideGourmet.com
Total time: 15 to 30 min
Preheat oven to 240° C (475° F)
Preparation and cooking time: About 30 minutes
Difficulty: Average
Nutritional values
per 100 g
per portion
Energy:676 kcal
Proteins:2.2 g
Fats:70.8 g
Carbohydrate:15.1 g
Fibers:8.1 g
Sugar:1.6 g
Cholesterol:87.1 mg
Sodium:246.1 mg
Calcium:419.1 mg
Energy:125 kcal
Proteins:0.4 g
Fats:13.1 g
Carbohydrate:2.8 g
Fibers:1.5 g
Sugar:0.3 g
Cholesterol:16.1 mg
Sodium:45.5 mg
Calcium:77.5 mg
SIMILAR RECIPES
Welsh Roast Lamb with Rosemary and Garlic
Rack of Lamb Steamed with Thyme
Leg of Spring Lamb on a Bed of Potatoes and Sautéed Spinach
Lamb Sauté with Fresh Thyme and Garden Vegetables
Lamb Tagine with Artichokes and Peas
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
400
g
mirabelle or yellow plums
30
g
butter
2
ml
powdered sugar
4
racks of lamb
8
sprigs of wild thyme
30
ml
olive oil
freshly ground pepper
METHOD
- Place the racks of lamb into a large gratin dish. Sprinkle with the thyme, fleur de sel and pepper. Drizzle with olive oil. Place in a preheated oven and cook for 10 minutes, basting as the lamb cooks.
- Remove the racks from the dish and cover with aluminum foil.
- Let rest 5 minutes. Pour off the cooking fat from the pan. Add a spoonful of hot water and deglaze the caramelized juices. Bring to a boil and whisk in 10 g (2 tsp.) butter.
- Wash and dry the mirabelles; halve them and remove the pits. Heat 20 g (4 tsp.) butter in a skillet over medium heat. Sauté the mirabelles, stirring gently, for several minutes. Sprinkle with a pinch of sugar and let caramelize.
- Place the racks of lamb on a platter, surround them with the mirabelles and serve the jus on the side.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
