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Rack of Lamb
meatLovers
| Prep-time | Bake-time | |
|---|---|---|
| 30 min | 45 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 2 people |
INGREDIENTS
- 1kg foodhaus rack of lamb
- 1 cup chopped rosemary
- 1 cup Ardo diced garlic
- 2 tbs Chorio extra virgin olive oil
- 250g foodhaus Parisian potatoes for mash
- 1 tbs truffle oil from foodhaus (optional)
- A few black truffle flakes from foodhaus (optional)
- 150g Ardo asparagus
- Maldon sea salt
- Maldon pepper
METHOD
Defrost the lamb rack.
Mix the rosemary, garlic, salt and pepper and olive oil in a mixer until a paste is formed.
Season the rack with salt and pepper the fat side up cover in the paste and let it rest for 30 – 60 minutes.
In the meantime, boil the potatoes until soft, make the mash and add 2 tbs butter and the truffle.
To make the rack heat up the oven at 220°C, roast for 15minutes on one side and 5-7 minutes on the other. They will be medium rare.
Serve immediately over a nice bottle of red wine of your choice!
