Rack of lamb with Kasteel Rouge - Vanhonsebrouck

Ingredients

• 1x 33 cl Kasteel Rouge
• 1 British rack of lamb
• 80 cl lamb stock
• 250 g purple cabbage
• 80 g purple cauliflower
• 80 g red beetroot
• 80 g red onion
• 100 g butter
• 10 cl vinegar
• 10 cl water
• 100 g sugar
• 20 cl cream
• 20 cl milk
• 7 g agaragar
• 1 clove of garlic
• 1 bay leaf
• 1 union
• olive oil