ROASTED RACK OF LAMB
WITH PROVENCAL HERB CRUST, SEASONAL GREEN VEGETABLES AND BALSAMIC REDUCTION
– Chef Mynhardt
ROASTED RACK OF LAMB
WITH PROVENCAL HERB CRUST, SEASONAL GREEN VEGETABLES AND BALSAMIC REDUCTION
– Chef Mynhardt
INGREDIENTS
- 1 Rack of lamb, French trimmed (8-9 chops)
- Selection of soft herbs such as Italian parsley, origanum, basil and chives
- Seasonal green vegetables such as tenderstem broccoli, mange tout and green beans
- 500 ml balsamic vinegar
- 100 ml sugar
- Salt and pepper to taste
INSTRUCTIONS
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Place the balsamic vinegar and sugar in a small saucepan and boil until it becomes sticky. Set aside until you serve your rack of lamb
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Blanch your green vegetables, drizzle with olive oil, season to taste and set aside to warm before serving.
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Score the fat side of the lamb rack. Season to taste.
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Place the lamb rack fat side down in a cold frying pan and render/sear out on a low heat.
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Place the lamb rack on a baking tray and place into the oven at 160 degrees Celsius for approx. 20 minutes or until your liking.
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Once the meat is done, let it rest for 10 minutes.
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Finely chop the herbs and press them against the fat side of the lamb rack.
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Cut in-between the bones so that you have individual chops.
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Warm your vegetables and serve with the chops and balsamic reduction.