Rack of Lamb with Red Wine Sauce

Preheat the oven to 200 °C.

Form the bones without fat in a Reindl and brown in the oven, meanwhile until the fat and meat residues are really dark browned (but do not turn black), this takes about 25 min. The vegetables (except for the shallots) and the spices to the bones form, stew a little, then extinguish with the paradeis pulp and the red wine (If the red wine is not enough, a second bottle must believe in it). Return to the oven and cook at 100 to 120 degrees for 3 hours.

Afterwards, let it stand for another hour in the turned-off oven and then strain it through a sieve.

Remove the peel from the shallots, cut them into very small pieces and sauté them in a little bit of butter, then extinguish them with the sauce. Make the sauce at high temperature until it is reduced to about 1/3. Only then season strongly with salt and freshly ground pepper.

In the meantime, divide the lamb into equal pieces, cut the fat side with a sharp kitchen knife in a diamond shape, then season with salt, pepper and herbs de Provence. Brown the meat on the fat side without additional fat and then cook in the oven at 200 °C for 6 minutes. Turn off the stove, cover the meat with aluminum foil and let it rest in the oven for 15 min. Then serve on the spot with two to three tablespoons of red wine sauce. Serve with steamed spinach leaves and potatoes.

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