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Rack of lamb with Kasteel Rouge

Today, we’re cooking with beer with master chef Igor Snyders. He’s making British rack of lamb with red cabbage and Kasteel Rouge.

Preparation time:
1 h 30

to serve 4


  • 1 Britsh rack of lamb
  • 33 cl Kasteel Rouge
  • 800 ml lamb stock
  • 250 g red cabbage
  • 80 g purple cauliflower
  • 80 g beetroot
  • 80 g red onion
  • 100 g butter
  • 10 cl vinegar
  • 10 cl water
  • 100 g sugar
  • 20 cl single cream
  • 20 cl milk
  • 7 g agar
  • 1 clove of garlic
  • 1 bay leaf
  • 1 onion
  • Olive oil



1. 1 rack of lamb, olive oil

Skin and clean the rack of lamb. Sear the rack of lamb in olive oil.

2. Scraps of lamb, 1 onion, 33 cl Kasteel Rouge, 100 g butter

Brown the scraps of lamb with the onion. Deglaze with Kasteel Rouge and whisk the sauce with butter.

3. 200 g red cabbage, 20 cl cream, 20 cl milk, 6 g agar

Make a red cabbage mash. Add the milk and cream and bring to the boil with the agar.

4. 10 cl vinegar, 10 cl water, 100 g sugar, 80 g purple cauliflower, 80 g red cabbage, 80 g beetroot, 80 g red onion

Make a pickled stock with the vinegar, water and sugar. Bring to the boil and add the vegetables.

5. 80 cl lamb stock, 1 g agar

Make a veil of pickled stock with agar and lamb stock. Bring the ingredients to the boil and spead it out on your worktop. Cut the mixture into rectangles.

6. Dress the plate with the pickled vegetables, the lamb and the panna cotta with the veil on top. Finish with the Kasteel Rouge sauce.