Rack of Lamb with Mulled Wine Sauce and Parsnip Puree

Puree preparation:

1. Peel the potatoes and cut into small cubes. Peel the parsnips and cut into small cubes. Put both together in cold salted water and have them ready.

Supplement preparation:

1. Clean the Brussels sprouts, quarter them and briefly blanch them in salted boiling water. Lift out and soak in ice-cold water so that the cabbage retains its fresh color. Keep ready.

Flesh:

1. Preheat the oven to 120 ° (without convection). Rinse the meat, pat dry and fry well on all sides in a very hot pan in the clarified butter until it has turned color. Take the meat out of the pan (keep the cooking fat), now season with pepper and salt and place it on the grid in the middle of the oven (insert a tray one level deeper to catch the meat juice and later leaking fat from the crust). Cooking time 20 – 30 min.

Sauce:

1. Peel the onion, cut into cubes and sauté in the frying fat from the lamb. Stir in tomato paste and sugar and sprinkle a little. First deglaze with 100 ml mulled wine and 200 ml lamb stock and simmer on medium heat.
2. Peel the garlic clove. Put soft butter, panko flour and garlic (press into it) in a bowl and knead well together. It is slightly crumbly, but it is easy to press onto the meat.
3. Now cook the potatoes and parsnips until soft. Pour off water, mash thoroughly. Do not use the hand blender or hand mixer, otherwise it will get slimy. Small bits can still be felt. Then use a wooden ladle to refine the puree with butter and possibly a dash of cream while stirring vigorously. Season to taste with pepper. Be careful with salt, taste it first, because there was already salt in the cooking water. Keep warm.
4. Put the Brussels sprouts in a pan with the butter and cook until al dente. If it starts to take on color in some places, add the flaked almonds and roast a little more. Possibly add a little butter. Then keep heat to a minimum and warm.
5. After 30 minutes of cooking, take the lamb briefly out of the oven and press the prepared crust mixture onto the meat. If available, switch on the grill function in the oven (alternatively only top heat) and grill over the squares until the crust is golden brown. Can take 10 minutes.
6. Now pour the reduced sauce through a gentle simmer and collect it in a new saucepan. Pour in the remaining 100 ml of mulled wine and bring to the boil again. Then vigorously stir in the ice-cold butter, so the sauce gets a pleasant binding. To taste. Turn off the heat.

Serving:

1. Cut the square into slices with one bone each. (Be careful not to let the crust fall off). Serve with the puree, the sauce and the Brussels sprouts and ………………… let them taste good.