A delicious combination. The structure, freshness and elegance of Reserva da Família Red perfectly complements the rich and intense flavor of the lamb.

Give it a try. Just follow the recipe.

Ingredients

(serves 4 people)

Lamb rack weighing about 1 kg

Olive oil, salt and pepper to taste

1 tablespoon Dijon mustard

1/3 cup breadcrumbs

1/3 cup fresh herbs (parsley and mint)

1 teaspoon each of rosemary and dried thyme

2 cloves garlic

1/3 cup pistachios

1 kg new potatoes with skin

Olive oil, salt and pepper to taste

1 clove of garlic

½ teaspoon chopped rosemary

Preparation

Place the breadcrumbs, garlic, pistachios, herbs and a generous drizzle of olive oil in a food processor and season with salt and pepper. Grind everything into coarse crumbs and spread on a plate.

Grease the lamb rack with a drizzle of olive oil and season with salt and pepper. Sear the lamb on both sides in a hot frying pan with a drizzle of olive oil until well browned. Spread the lamb with the mustard and then coat in the crust mixture.

Place the lamb on a baking tray and bake in a preheated oven at 200ºC for around 35 to 45 minutes, until it reaches 55ºC inside. Place aluminum foil over the steak so as not to burn the crust halfway through. Remove from the oven, cover with aluminum foil and let the meat rest for about 5-10 minutes before serving.

For the potatoes, wash and dry them well. Boil in salted water until tender. Mix a drizzle of olive oil with salt, pepper, chopped garlic and rosemary. Place the potatoes in a frying pan and drizzle with this oil and sauté. Serve with the steak.

Enjoy!