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Pairings & recipes / Rack of lamb

Rack of lamb

with the cuvée Phœnix · Blanc de Noirs Extra-Brut Grand Cru

Herb-crusted roast rack of lamb
Recipe 01

Herb-crusted roast rack of lamb

Time · Prep 20 min · Cook 25 min · serves 2

Ingredients

  • 1 rack of lamb (7–8 ribs, frenched)
  • 40 g fine breadcrumbs
  • 2 tbsp chopped flat-leaf parsley
  • 1 tbsp finely chopped fresh rosemary
  • 2 tbsp Dijon mustard
  • 2 garlic cloves
  • 30 ml olive oil

Method

  1. Preheat the oven to 230 °C. Combine the breadcrumbs, parsley, rosemary, crushed garlic and olive oil.
  2. Season the rack with salt and pepper. Sear the meat side for 2 minutes in a very hot pan.
  3. Brush the outer surface with mustard, then press the herb crust firmly onto it.
  4. Place the rack on a rack, bones upward, and roast for 18 minutes for a pink result.
  5. Rest for 5 minutes under foil before carving into cutlets.

Why the pairing works. Phœnix, a Blanc de Noirs from 100% Grand Cru Pinot Noir from Bouzy, is structured and vinous: it stands up to the roasted lamb without being overwhelmed, and the herb crust complexity finds an echo in the wine's character. The extra-brut dosage provides a tension that cuts through the lamb's natural fat.

Grilled lamb cutlets with thyme
Recipe 02

Grilled lamb cutlets with thyme

Time · Prep 10 min · Cook 10 min · serves 2

Ingredients

  • 6 lamb cutlets (2 cm thick)
  • 3 sprigs of fresh thyme
  • 2 garlic cloves, sliced
  • 30 ml olive oil
  • 1 lemon (zest and juice)
  • Sea salt, cracked pepper

Method

  1. Combine the olive oil, garlic, thyme leaves, lemon zest and juice, salt and pepper.
  2. Coat the cutlets in the marinade and rest for 30 minutes at room temperature.
  3. Heat a cast-iron grill pan over high heat until lightly smoking.
  4. Grill the cutlets for 3 minutes per side for a pink result.
  5. Rest for 2 minutes and serve with a drizzle of olive oil and fresh thyme leaves.

Why the pairing works. The power and structure of Phœnix, a Blanc de Noirs from 100% Grand Cru Pinot Noir from Bouzy, respond to the direct, lightly smoky flavour of grilled cutlets. The herbal notes of thyme highlight the mineral character typical of a Grand Cru from the Montagne de Reims.

Other pairings of this cuvée

Discover the cuvée Phœnix ← All pairings