Carre D’agneau Aux Herbes Et Aux Legumes Roti Recipe

Prepare the Rack of Lamb

Preheat the oven to 400°F (200°C). In a bowl, mix the minced garlic, rosemary, thyme, olive oil, salt, and black pepper to create a herb paste. Rub the herb mixture all over the rack of lamb. Let it marinate for at least 30 minutes.

Roast the Vegetables

In a large mixing bowl, combine the carrots, parsnips, and red onion. Drizzle with olive oil, salt, and pepper, and toss to coat. Spread the vegetables evenly on a roasting pan.

Roast the Lamb and Vegetables

Place the herb-crusted rack of lamb on top of the vegetables in the roasting pan. Roast in the preheated oven for about 25-30 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C).

Prepare the Wine Reduction Sauce

While the lamb is roasting, in a saucepan, combine red wine and beef stock. Bring to a boil, then reduce the heat and let it simmer until reduced by half, about 15-20 minutes. Season with salt and pepper to taste.

Rest and Serve

Once the lamb is done, remove it from the oven and let it rest for 10 minutes before slicing. Serve the sliced lamb with the roasted vegetables and drizzle the wine reduction sauce over the top.