Les Légendes R Médoc
accompanied by rack of lamb with herbs


  • rack of lamb with 8 chops prepared by the butcher
  • 1 bunch fresh mint
  • 3 sprigs rosemary
  • Salt, pepper
  • 4 cloves garlic
  • Olive oil
10 min
Cooking time
25 min


Serves 4

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 under the 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, or 15 minutes 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.

>Wine pairing

Les Légendes R Médoc

This intense, distinguished wine with it long, lingering finish goes perfectly with the juicy texture of the lamb and the subtle flavour of the cooked mint.

More information