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
  1. 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
  2. Blanch your green vegetables, drizzle with olive oil, season to taste and set aside to warm before serving.
  3. Score the fat side of the lamb rack. Season to taste.
  4. Place the lamb rack fat side down in a cold frying pan and render/sear out on a low heat.
  5. 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.
  6. Once the meat is done, let it rest for 10 minutes.
  7. Finely chop the herbs and press them against the fat side of the lamb rack.
  8. Cut in-between the bones so that you have individual chops.
  9. Warm your vegetables and serve with the chops and balsamic reduction.
  • ROASTED RACK OF LAMB WITH PROVENCAL HERB CRUST, SEASONAL GREEN VEGETABLES AND BALSAMIC REDUCTION
  • ROASTED RACK OF LAMB WITH PROVENCAL HERB CRUST, SEASONAL GREEN VEGETABLES AND BALSAMIC REDUCTION

Mynhardt Joubert

Home Chef, Foodie, Food Stylist, Lover of Beauty