Serves: 4
INGREDIENTS
2 x 8 bone racks of lamb, French trimmed
1 tablespoon olive oil
2 cloves garlic, crushed
1 tablespoon Dijon mustard
1 tablespoon finely chopped rosemary or thyme
sea salt and freshly ground pepper
To serve
4 medium vine tomatoes
METHOD
Preheat the oven to 200 ̊C.
Lamb: Score the fat of the lamb in a criss-cross pattern and season. Heat an ovenproof sauté pan with a little olive oil until very hot and sear the lamb quickly on both sides until golden. Cool for 5 minutes. Combine the remaining ingredients and spread over the fat side of the lamb. Place the racks upright in the pan and roast for 25 minutes for medium-rare lamb. Cooking time will depend on the thickness of the lamb. Transfer to a platter and rest, loosely covered, for 10 minutes. Brush the tomatoes with a little olive and season. Place in the pan the lamb was roasted in and roast for 5 minutes or until the skins just start to crack.
To serve: Cut the lamb racks into single cutlets and arrange on serving plates. Serve with the roasted tomatoes, a wedge of potato gratin and the Red Wine and Balsamic Sauce.
Menu: Serve this with Potato, Lemon and Thyme Gratin, Scallops with Roasted Asparagus and Tomato Dressing andNo-Cook Chocolate Truffle Cake.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.