Lamb Rack with Garlic Sauce

Magic Tablecloth

Lamb Rack with Garlic Sauce

 Ingredients:

2 lamb racks, each cut in halves and lightly trimmed

Marinade:

3 gloves of garlic, crushed

1 tsp ground black pepper

1 tbsp sesame oil

1/4 cup olive oil

1 lemon

5 sprigs fresh rosemary, finely cut

Sauce:

1tbsp  Dijon mustard

1 tsp honey

1 whole Garlic, baked and peeled total 60 g

1 tsp lemon juice

1/4 cup chicken stock, seasoned

1 tbsp seed oil

Method:

1. Juice the lemon, reserve 1tsp of lemon juice for the sauce and combine all the marinade ingredients. Put all four pieces of lamb racks into the strong plastic bag and add the marinade to the bag.

2. If the bag has no zip, hold the opening of the bag tightly in your fist then shake well until the meat is covered with marinade very well.

3. Leave the meat for 2 hours at room temperature, but 1 hour on each side. (if more time needed keep the meat in the refrigerator and take out 1 hour before the cooking) Turn on the oven to 195C/383F.

4. Place lamb racks bones side down and one whole garlic wrapped in aluminium on the dry tray covered with baking paper. Roast the lamb racks in the oven for 25 minutes.

5.  Before the usе, warm up the container by rinsing it under running water and heating in the microwave on high for 1 minute. Transfer the cooked racks into the container and cover. Let it rest for 5-10 minutes before serving.

6. In the meantime make the sauce. Peel the baked garlic and make a paste using a (small) dessert fork and combine with Dijon.

7. Combine all the sauce ingredients except the stock. Gradually add the stock until desired consistency is achieved

8. Divide the sauce between 4 individual small sauce cups and serve the lamb rack with a fresh garden salad or grilled vegetables.

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