Lamb rack tagine

Ingredients for 2 servings:

• 1 kg rack of lamb
• 6 sprigs rosemary
• 4 sprigs of oregano
• 4 sprigs of tarragon
• 1 tsp thyme, dried
• 3 shallots
• 2 carrots
• 1 fennel bulb(s)
• 6 cloves garlic
• 500 ml red wine
• 750 ml lamb stock or vegetable stock
• salt and pepper
• Fat for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 4 hours 30 minutes; Total time approx. 4 hours 55 minutes

– buttery soft –

Prick the herb sprigs with the back of a knife. Cover the bottom of the tagine with the herbs. Simmer the red wine until about 80 ml remains. Sear the rack of lamb on all sides in a little fat, season with salt and pepper, and place it on top of the herbs in the tagine. Peel three cloves of garlic and press them flat with your hand. Crush three cloves of garlic. Roughly chop the vegetables into roughly 1 cm cubes. Finely chop the shallots if desired and briefly fry them in the frying pan. Add the garlic, stock, and reduced red wine and bring to a boil briefly. Pour the mixture into the tagine (the meat should only be about 2/3 covered). Spread the vegetables over the meat. Place the lid on the tagine, place the tagine in the oven, and fill the recess in the lid with cold water. Set the oven to 120 °C (top/bottom heat) and cook for 4 hours. The meat does not need to be turned. Season, thicken or puree the sauce according to your taste.