Roasted rack of lamb
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 90 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- Ingredients for the lamb
- 1 pack New Zealand Lamb rack French cut (2 racks)
- Maldon sea salt
- Maldon black pepper
- 2 Tbsp Minerva olive oil
- 80grams Lurpak unsalted butter
- 4 garlic cloves, bashed
- 4 thyme sprigs
- 2 rosemary sprigs
- 2 tbsp Reines Dijon mustard
- 2 tbsp Chimichurri Epic Spice
- Ingredients for the potatoes:
- 1 pack parisien potatoes Foodhaus
- 2 Tbsp Minerva olive oil
- 3 Tbsp Lurpak unsalted butter
- Maldon sea salt
- Maldon black pepper
METHOD
1.Preheat oven to 200 C fan.
2. Season the racks generously with salt and pepper. In a hot skillet (choose one that you can transfer in the oven later), add the olive oil and sear the lamb rack on all sides
3. Add the butter, garlic, thyme and rosemary sprigs. Keep cooking while basting the meat with the pan juices.
4.Turn the lamb skin side up. Cover the exposed bones with aluminium foil. Brush the meat with the mustard and sprinkle generously with the chimichurri spice. Transfer skillet with lamb in the preheated oven.
5. Roast for 20-30 minutes (20 minutes for pink, 30 for pale pink).
Let lamb rest for 15 minutes before slicing and serving. Serve with the roasted garlic, any pan drippings and potatoes.
6. To roast the potatoes, place in a large baking pan in one layer. Drizzle with olive oil and add the butter in cubes.
7. Season with salt and pepper. Roast at 200 C for 1 hour, until golden and crunchy, turning once halfway through.
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