Lamb Rack With Rosemary Jus, Sautéed veg and grilled sweet potato

Lamb Rack With Rosemary Jus, Sautéed veg and grilled sweet potato      Serves 1

 

Ingredients

 

Olive Oil

1 Whole Garlic

1 Sprig of 2Rosemary

1 Cube of Butter

1 Small Sweet Potato

Pinch of Thyme

½ Red Pepper

1 cup of Broccoli Florets

50g Mange-touts

Oyster Sauce

Light Soy Sauce

Salt/Pepper

 

For the Gravy

 

1 Red Onion

1 stick of Celery

1 Carrot

¼ Leak

50g off-cut lamb pieces

20ml vinegar

50ml Grape Juice

½ tsp. Black Pepper Corns

2 sprig of Thyme

3 Bayleaf

3 sprig Parsley

 

Method:

 

  1. Clean the lamb rack by removing any excess fat and clean up the bones to get a French trim. Once cleaned rub the meat with salt, pepper and olive oil and leave in the fridge.
  2. In a deep pan, cook the off-cut meat pieces and add the onion, carrot, celery, and leak. Add 500ml water and the remainder of the spices (black peppercorns, thyme, bayleaf and parsley). Bring to the boil and simmer until liquid has reduced to a quarter. In another pan heat up the grape juice and vinegar and add the reduced strained stock to create the jus.
  3. Meanwhile, in a large frying pan, add some olive oil, half garlic and rosemary and sear the rack of lamb before putting in the oven for 12-15 minutes on 180 Celsius.
  4. Whilst the lamb rack is roasting in the oven, in a wok, add some oil, garlic and all the vegetables, sauces and sauté until the vegetables are tender.
  5. Slice the sweet potato into large 1cm chunks and marinate in salt, pepper, garlic, thyme and olive oil before cooking on the griddle pan on medium to high heat

 

Rack of lamb is a Prime cut of meat which consists of eight ribs and is also a one of the most expensive cuts of a lamb and is usually roasted and kept pinkish medium. Lamb Rack is often coated in a crust of either herbs, mustard, mint, breadcrumbs and many other different types of crusting. However in this recipe I will be keeping the rack lightly seasoned as I am cooking it with garlic and rosemary as it will be accompanied with a flavoursome sautéed veg and grilled sweet potatoes

 

In this recipe I use the process of searing the lamb before placing it in the oven. The reason behind searing, and something that is really important when cooking meats is that it locks in the juices in the meat so that it remains moist and soft oppose to allowing the juices of the meat to seep out and making it dry. Admittedly, searing meat isn’t strictly necessary for the cooking process, however the hot temperatures of the searing process also gives the meat a bit of caramelisation which allows to release an amazing flavour of the meat.

 

FB: Fazeel Damree

 

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