- 1 bulb of smoked garlic
- 75g butter
- 4 x 4-bone lamb racks
- Salt and pepper
- 2 tbsp olive oil
- 110ml red wine
- 110ml chicken stock
- 300g potatoes, peeled and chopped into chunks
- 110g heavy cream
- Preheat the oven to 200C. Slice off the top of the garlic bulb, rub with a little butter, then wrap in foil and stick in the oven to roast for 30 mins. When soft, squeeze the garlic from the bulb and mash. Set aside.
- Meanwhile season the lamb well. Sear, skin-side down in an ovenproof pan, for 30 seconds. Pop in the oven to roast for 12 minutes for rare, or 15 for medium. Remove the lamb from the pan and set aside to rest, then add the wine to the pan, simmer for 2 minutes, then pour in the chicken stock and some seasoning. Reduce for a couple of minutes to make a sauce.
- Make the mash by boiling the potatoes until tender, then mashing with the garlic puree, the butter, and the cream. Serve alongside the lamb racks, with a drizzle of your wine sauce.
Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!Build my box