Rack of lamb in thyme sauce
There should also be enough variety for you in all our recipes. There are vegetarian dishes as well as dishes with chicken, pork or beef. In addition to all these meat dishes, there is now another one - lamb. A different kind of Easter lamb or a delicious dish for a nice evening with your loved ones? With the rack of lamb, you can conjure up a very special taste experience for everyone. Enjoy your meal.
Preparation time 20 minutes
Cooking time 50 minutes

Ingredients
Ingredients for 4 portions
Rack of lamb in thyme sauce
- 10 stalks thyme
- 4 cloves of garlic
- 2 500g lamb loins
- 2 fresh bay leaves
- 120 g onions
- 10 g butter
- 250 ml red wine
- 250 ml lamb stock
- 6 tbsp olive oil
- 1 tsp tomato paste
- 1 tsp cornflour
- Salt
- Pepper
Preparation
- Clean the rack of lamb, remove the silverskin and fat and carefully scrape off the skin and meat from the lamb back bone.
- Set aside the meat trimmings (approx. 500 g) and chill the rack of lamb.
- Finely slice the garlic and onions.
- Heat 3 tablespoons of olive oil in a large saucepan and fry the meat cuts over a high heat for 5 minutes. Add half of the garlic and all of the onions and fry with the meat for a further 3-4 minutes.
- Add the tomato purée and fry for a further 30 seconds while stirring. add 125 ml red wine to deglaze and reduce considerably. Top up with 250 ml water and 250 ml lamb stock and simmer uncovered over a low heat for approx. 20 minutes.
- Add the bay leaves and 7 thyme stalks 5 minutes before the end of the cooking time.
- Pour the sauce through a fine sieve into a pan and press well until you have approx. 250 ml of sauce. Reduce to 150 ml and season to taste with salt and pepper. Thicken the sauce with a little cornflour and cook for a further 2 minutes on a low heat.
- Preheat the oven to 180 degrees.
- heat 3 tbsp olive oil and butter in a non-stick frying pan. Fry the rack of lamb with the remaining 3 sprigs of thyme and garlic on the meat side down over a medium heat for 2 minutes, turn and season with salt and pepper.
- Cook the rack of lamb in the preheated oven on the 2nd shelf from the bottom for 12-15 minutes.
- Remove and wrap in aluminum foil. leave to rest for 5 minutes.
- Portion between the rib bones, heat the sauce and serve immediately with the meat.