Rack of lamb with Kasteel Rouge
Experience the perfect pairing: a succulent British rack of lamb with Kasteel Rouge, enhancing each other's flavors. Perfect for beer and food enthusiasts alike.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vanhonsebrouck.be.
Cooking tools:
- Immersion blender
- Kitchen scale
- Measuring cup
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Whisk
- Stove
- Spatula
- Spoon
Ingredients
- 1 rack of lamb
- olive oil
- Leftover lamb
- 1 onion
- 33 cl Kasteel Rouge
- 100 g butter
- 200 g purple cabbage
- 20 cl cream
- 20 cl milk
- 6 g agaragar
- 10 cl vinegar
- 10 cl water
- 100 g sugar
- 80 g purple cauliflower
- 80 g purple cabbage
- 80 g beetroot
- 80 g red onion
- 80 cl lamb stock
- 1 g agaragar
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