Ingredients for 1-2 people
For the lamb rack:
2 lamb rack (approx. 8-10 ribs)
2-3 tbsp Dijon mustard
100 g cornflakes
some breadcrumbs
Fresh herbs (e.g. rosemary, thyme, oregano), chopped or whole
50 g sun-dried tomatoes
Salt and pepper
Olive oil for frying
For the orange almond rice:
200 g long grain rice
400 ml vegetable stock
1 orange (cut with peel)
50 g almond slices
1-2 tbsp olive oil
some fresh mint
Salt and pepper
For the cognac sauce:
1 shallot, finely chopped
50 ml cognac
200 ml beef or vegetable stock
100 ml cream
1-2 tsp Dijon mustard
Salt and pepper
1 tbsp butter
Preparation
Preparation of the lamb rack: Season the lamb rack with salt and pepper. Preheat the oven to 180 °C (top/bottom heat).
Spread the Dijon mustard evenly over the lamb rack.
Cornflakes coating: Put the cornflakes in a freezer bag and roughly crush with a rolling pin. Mix the crushed cornflakes with the sun-dried tomatoes, a little Dijon mustard, breadcrumbs and the fresh herbs and fry briefly in the pan until golden. Roll the lamb rack in the cornflake mixture and press down well so that the cornflakes stick.
Fry the lamb rack: Heat some olive oil in a large pan and fry the lamb rack on all sides until golden brown (approx. 3-4 minutes per side). Then put the rack of lamb in the preheated oven and continue cooking for about 15-20 minutes until the core temperature reaches 55-60 °C (medium rare). Allow to rest for 5 minutes before cutting.
Prepare orange almond rice: Rinse the rice thoroughly in a sieve. Bring the vegetable stock to the boil in a pot and add the rice. Wash the orange and then cut it into smaller pieces without peeling it. Cook the rice at a low heat for about 15-20 minutes until the liquid has been absorbed. Then add the almonds and some fresh mint. After cooking, loosen with a fork and season with salt and pepper to taste.
Prepare the cognac sauce: Heat the butter in a small pan and sauté the shallot until translucent. Deglaze with cognac and flambé, then reduce slightly at a medium heat (about 2-3 minutes).
Add the stock and bring to the boil again briefly, then stir in the cream and Dijon mustard. Let the sauce simmer for a few minutes until it has thickened slightly. Season with salt and pepper.
Rack of lamb is popular in many cuisines around the world, including Mediterranean, Middle Eastern, traditional English cuisine, and it is also very popular here in Switzerland all year round. Overall, rack of lamb is a delicious choice for any meat lover and offers versatile options for creating culinary delights.
This dish combines the delicate flavors of lamb with the crunch of cornflakes and the fresh fruitiness of orange almond rice, while the rich cognac sauce rounds it all off perfectly.
