Prepare the marinade Do it the day before for optimum aroma
Garlic cloves and shallots
Cut into pieces
Cayenne pepper and herbes de Provence
Prepare the rack
Put the cayenne pepper, herbs, garlic and shallots in a bag with a glass of red wine. Add the rack, and close the bag for marinate up to 24h, minimum of 4h
Et voila. Remember to turn the bag a couple of times..
The day after, take the lamb out of the bag
Keep the marinade in a pain
I like to eat the fat of my lamb, but I like the fat well cooked and crunchy, for this reason, I always precook the fat part of the lamb, on a grill for 5 min
This side is cooked
The other side not at all, that way everything will be cooked to perfection ( for my taste..hehe )
We were 4 people, so I prepared 3 racks
Put the racks in the oven for 35 min at 400F Now, moving on to the sauce... As I did not want to waste the marinade ..
Filter the marinade
Keep the onion and shallots
And put them in a pain , add olive oil,
Cook until golden
Add the wine from the marinade
Add another glass of wine. ( I decided to do a quick wine reduction sauce)
Bring to boil
Put the content in a mixer, that way u don't have pieces of garlic, but still the taste!!
Let reduce until the sauce is getting sicker
This is a shallots red wine reduction... Goes really well with strong meat
Here is the lamb done!
Pink in the middle and crunchy fat on the outside
I made mashed potatoes ...
That I grilled in the oven at the same time than the lamb,
Here is our table!
Here is my plate...!! Bon appetit !
So, after dinner thoughts, we all LOVED the lamb, the meat taste was not covered by the wine, but the fatty part had a redwinish aroma/taste... It was really good. I will definitely do it again