Food and Wine Pairing Domaine de Villemajou red - Rack of Lamb

Domaine de Villemajou red served with a rack of lamb from my friend Xavier Picot in Saissac, potato bake from Roussillon and reduced juice with thyme from La Clape

Chef Laurent Chabert's recipe for 2 people

• 1 rack of lamb with 8 ribs
• 400g of potatoes
• 1 onion
• Thyme, Bay leaf, Rosemary
• 2 cloves of garlic
• Olive oil
• 30g butter
• 100ml of broth (vegetable, white stock)

Peel, chop and sweat the onion in a pan with 1 sprig of thyme, set aside

Peel and cut the potatoes into thin slices then place them in the pan, seasoning each layer with a turn of the pepper mill and fleur de sel. Pour the hot broth over the potatoes, cover with a circle of baking paper and cook at 170°C for 45min.

Light the barbecue, season the rack with the fleur de sel, a drizzle of olive oil and the herbs, then grill the lamb on all sides for 2 to 3 minutes.

Let the meat rest for 10 minutes then grill again before serving.

Turn the potatoes out onto a cutting board, cut in half and place on the plate, cut the square in half and place it against the potatoes