Lamb in Wine Sauce & Micro Leaves

Lamb in Wine Sauce & Micro Leaves

If you’re wondering what microgreens are, they’re a miniature version of young, edible greens made from a variety of vegetables, herbs, and other plants. They have a considerably milder flavor and are higher in nutrients than the mature plant.

If you need a zesty flavor to your leafy greens, add just a little lime juice.

Cook the lamb rack should be cooked in the oven at 200°C for 20-25 minutes for rare, 30-35 minutes for medium, and 40-45 minutes for well done, regardless of weight.

Yield:300g rack of lamb


Red Wine Sauce:

  • salt and pepper
  • 2 tsp olive oil
  • 2 shallots, finely chopped
  • 1/2 small carrot, finely chopped
  • 250ml red wine
  • 300ml beef/chicken stock
  • 20g butter

Micro Leaves Salad:

  • 50g pea shoots
  • 50g red radish sprouts
  • 80g red watercress
  • some extra virgin olive oil
  • salt and pepper


  1. Preheat the oven to 200 degrees Celsius.
  2. Using salt and pepper, season the rack of lamb.
  3. Preheat a grill pan and grill each side of the rack for 2-3 minutes once it’s hot enough.
  4. Transfer to a roasting tray and cook for 20-25 minutes for rare, 30-35 minutes for medium, and 40-45 minutes for well done in the oven, covered with foil.
  5. In the meantime, sauté the shallots and carrots in olive oil in a saucepan. Cook until they’re tender and slightly caramelized, about 10 minutes.
  6. Add the red wine and heat until all of the alcohol has evaporated and the liquid has reduced to a syrupy consistency.
  7. Add the beef stock and reduce until the sauce is thick enough.
  8. Whisk in the butter until the sauce thickens.
  9. In the meantime, combine all of the salad leaves in a large mixing bowl, season with salt and pepper, and drizzle with extra virgin olive oil.
  10. Remove the lamb from the oven and set it aside for 10 minutes, covered, in a warm location to allow the fluids to soak back into the flesh.

Slice the lamb into individual cutlets and serve with a red wine sauce and seasoned micro greens.

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