Caro
Accompanied by rack of lamb with herbs
Suggested by Estela Perineti, Manager of Bodegas Caro
Ingredients
- 1 rack of lamb with 8 chops prepared by the butcher
- 1 bunch fresh mint
- 3 sprigs rosemary
- Salt, pepper
- 4 cloves garlic
- Olive oil
For 4 persons Preparation time: 10 minutes | Cooking time: 25 minutes
The recipe:
Lay the rack of lamb flat (skin scored) in a roasting tin with the unpeeled garlic and the rosemary, season with salt and pepper, sprinkle with finely chopped mint. Put in the oven and grill for 10 minutes. Stand the rack of lamb up in the tray, then cook for another 10 minutes at 180°C (gas mark 6) for rare/pink meat, 15 min for medium rare. Turn off the oven and let the meat sit for an extra 5 minutes. Serve immediately with the cloves of garlic and the meat juices. Season each slice on both sides with salt and pepper.
The wine:
A rich, velvety wine with ripe tannins, aromas of tobacco and dried herbs. A hint of menthol in the finish developing good spicy length. Both the rich, juicy consistency of the lamb and the slight hint of cooked mint, make this dish a perfect match.
Serve with a young vintage of Caro
