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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.