Rack of lamb with bordelaise sauce and tagliatelle provençal

COOK TIME: 45 mins
For the Bordelaise Sauce
  • 1 lt Meat stock
  • 600 ml Red wine
  • 100 g Chopped shallots
  • 10 g Flour
  • Sugar to taste
  • Salt and pepper to taste
1 Bring meat stock to boil. In a separate pan, cook shallots and red wine on medium heat until wine has fully evaporated.
2 Add meat stock to the shallot mix and whisk until homogeneous.
3 Gradually whisk in in flour to thicken sauce, stirring quickly to prevent lumps from forming. Continue to cook on low heat until the sauce thickens into light peaks.
4 Season with salt and pepper and set aside.
For the main dish
  • 1 unit (per person) Rack of lamb
  • 360 g (or 3 servings) Tagliatelle
  • 1 tsp Butter
  • 5 g Chopped garlic
  • 2 tsp or 15 ml Filippo Berio Olive Oil
  • 100 ml Bordelaise sauce (see above)
  • 1 sprig Rosemary
  • 25 g Shitake mushrooms
  • 25 g Shimeji mushroom
  • Chopped parsley to taste
  • Salt and pepper for seasoning
1 Preheat the oven to 180°C and season lamb with salt and pepper.
2 Cook tagliatelle according to package and set aside. Keep warm.
3 In a hot frying pan, heat 1 tsp of olive oil and add the seasoned lamb (meat side down) cooking just until browned. Place lamb in oven safe dish (bone side down) and let bake in oven for 5 minutes.
4 In another pan, sauté remaining 1 tsp of olive oil, butter and chopped garlic until golden, then add mushrooms and continue to cook until tender and all water has evaporated. Mix in chopped parsley.
5 Remove pan from heat and stir in pre-cooked tagliatelle mixing quickly until well combined.
6 Place the tagliatelle in the center of a large plate and arrange the lamb pieces around the pasta, joining the tips of the bones together with a rosemary branch. Drizzle the Bordelaise sauce on the lamb and around dish taking care not to get it on the tagliatelle so as not interfere with the original flavor.

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