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Rack of lamb with chimichurri crust and Xinomavro gravy



Garlic paste

Соус Грэйви

Rub Chimichurri


1 rack of French-cut lamb (approx. 1kg)

1 sprig of fresh rosemary

1 tsp. Dijon mustard

Some olive oil

Salt – pepper


For the rosemary oil

3-4 sprigs of fresh rosemary

100ml olive oil


For the crust

350g Panko Βreadcrumbs (Art. 037483)

40g Chimichurri Rub (Art. 51011)

1 bunch of parsley

1 tbsp. of grated Parmesan

30ml olive oil


For the eggplant cream

3-4 eggplants

30ml olive oil

2 tsp. white vinegar

Salt - pepper

1 tsp. Garlic Paste (Art. 55014)


For the Gravy

50g Gravy Sauce (Art. 43881)

250ml Xinomavro wine

250ml water


  1. Season the lamb with salt and pepper and place it in a sous vide bag. Add 1 sprig of fresh rosemary, some olive oil and cook in a roaster for 75 minutes at 62οC.
  2. Add the remaining rosemary leaves and 100ml olive oil to the thermomix and blend on high speed at 70οC for 4 minutes. Strain the oil through a sieve and store in a bottle.
  3. Cook the eggplants on a grill or in the oven and blend them in a thermomix on medium speed, along with the vinegar, salt and pepper and Garlic Paste.
  4. In a hot skillet, add some olive oil and toss the lamb to make a crust. Brush with the mustard and spread the prepared crust all over the surface. Bake in the oven for 5 minutes at 180οC.


For the crust

In a blender, beat 1/3 of the Panko Breadcumbs with the parsley and Chimichurri Rub and then mix it with the remaining Panko, 1 tablespoon of grated parmesan and 1 tablespoon of the prepared rosemary oil.


For the Gravy

In the same pan where you sautéed the lamb, bring the wine to a simmer until the alcohol evaporates, then add the water and Gravy Sauce and boil for 3 minutes on low heat.


Serve the lamb on a plate, cut into portions, with warm eggplant cream and Gravy sauce on top. Flavour with a little rosemary oil.


Main material of the recipe

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