Ingredients:
700 g of rack of lamb, salt, pepper, rosemary, thyme, 1 clove of garlic, mixed vegetables for the garnish

Directions:
Remove the fascia from the rack of lamb, season it, and slowly fry it in oil. As soon as the lamb acquires a nice color, slide it into the oven together with the garlic clove and the rosemary and roast at medium heat for 10 to 15 minutes. Remove the lamb from the oven and wrap it in aluminum foil (while doing this, the meat will relax.) Sauté the prepared and cooked vegetables (potatoes, beans, carrots, etc.) in the butter briefly, add salt, pepper, and thyme to taste, and place onto the serving plate. Slice the meat and bed it on the vegetables.

Chef’s Hint:
Brush the relaxed meat with chopped herbs and then fry it again in the butter. That will enhance the flavor of the rack of lamb.

My Wine Recommendation:
I recommend a Cabernet Sauvignon ripened in an oak cask. If such a wine is not available, a medium-robust, slightly acidic red wine with pleasant tannins can also be taken.

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