Rack of Lamb with Wild Thyme and Mirabelle Plums Recipe
Rack of Lamb with Wild Thyme and Mirabelle Plums
Flavors of France
Total time: 15 to 30 minutes
Preheat oven to 240° C (475° F)
Preparation and cooking time: About 30 minutes
Difficulty: Average
Ingredients for 4 servings
- 400 g (14 oz.) Mirabelle or Yellow Plums
- 30 g (2 tbsp.) butter
- A pinch of powdered sugar
- 4 racks of Lamb
- 8 sprigs of wild Thyme
- 2 tbsp. olive oil
- Fleur de sel
- Freshly ground pepper
  1. Place the racks of lamb into a large gratin dish. Sprinkle with the thyme, fleur de sel and pepper. Drizzle with olive oil. Place in a preheated oven and cook for 10 minutes, basting as the lamb cooks.
  2. Remove the racks from the dish and cover with aluminum foil.
  3. Let rest 5 minutes. Pour off the cooking fat from the pan. Add a spoonful of hot water and deglaze the caramelized juices. Bring to a boil and whisk in 10 g (2 tsp.) butter.
  4. Wash and dry the mirabelles; halve them and remove the pits. Heat 20 g (4 tsp.) butter in a skillet over medium heat. Sauté the mirabelles, stirring gently, for several minutes. Sprinkle with a pinch of sugar and let caramelize.
  5. Place the racks of lamb on a platter, surround them with the mirabelles and serve the jus on the side.
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Photo : Fabrice Subiros
Production: Canetti Conseil
Tableware: G. Thiébaut, Cèdre Rouge, Potiron, G. Lethu
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