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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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.