Rack of lamb with feta cheese and stewed sauerkraut
2 servings
45 minutes
Lamb rack with feta and stewed sauerkraut is an exquisite dish of European cuisine that captivates with the combination of rich flavors of young meat, the spicy aroma of rosemary, and the tangy note of feta cheese. The idea of preparing the rack by roasting it with herbs and cheese draws inspiration from traditional Mediterranean recipes, where the balance of richness and freshness of ingredients is valued. The braised sauerkraut with apples serves as a wonderful side dish, adding a pleasant acidity and softness to the texture. The combination of spices like nutmeg and paprika highlights the depth of flavor, while a finishing touch in the form of balsamic sauce makes this dish a true gastronomic masterpiece. It should be served hot, with fresh herbs and light wine to fully enjoy the rich flavor ensemble.
1
Season the prepared lamb rack with black pepper, drizzle with olive oil, gently massage the meat, and refrigerate for 20 minutes, covered with a dry towel.
- Ground black pepper: 5 g
- Olive oil: 30 ml
2
In a heavily heated, dry pan, sear the rack on all sides (seal it). Slightly salt.
- Rack of lamb: 200 g
- Ground black pepper: 5 g
3
Place a 40 cm sheet of foil on a parchment sheet, then lay the carré on top. Add cheese, sun-dried tomatoes, and a few fresh rosemary leaves. Seal the foil like a pouch, leaving a small opening at the top (1–1.5 cm). Place in a preheated oven at 190 degrees for 25–30 minutes.
- Rack of lamb: 200 g
- Brynza cheese: 100 g
- Sun-dried tomatoes in oil: 50 g
- Fresh rosemary: 1 stem
4
Crush a clove of garlic (discard the core), finely chop it, and mix it with 20 grams of olive oil from sun-dried tomatoes. Add ground nutmeg, sweet paprika, and a bit of black pepper. Set the sauce aside.
- Garlic: 1 clove
- Olive oil: 30 ml
- Nutmeg: pinch
- Sweet paprika: 5 g
- Ground black pepper: 5 g
5
Five minutes before cooking, uncover the rack, brush with the prepared sauce, add some thyme, sprinkle with coarsely chopped cilantro, add a little salt, and let it finish cooking.
- Thyme: to taste
- Cilantro (coriander leaves): 1 bunch
- Ground black pepper: 5 g
6
Serve decorated with balsamic sauce and fresh cilantro. Pickled cabbage stewed with apples makes a good side dish.
- Balsamic glaze: 20 ml
- Cilantro (coriander leaves): 1 bunch
