- 1 rack of lamb, trimmed and
- cleaned by your butcher
- NoMU Just Salt
- NoMU Just Pepper
- 1 tsp NoMU Lamb Rub
- 1 tbsp Dijon mustard
- 1 clove garlic, crushed
- 1 cup breadcrumbs
- 1 tbsp finely chopped rosemary
- 1 tbsp finely chopped parsley
- zest of 1 lemon
- easy red wine sauce
- 2 shallots finely diced
- 1 small sprig of rosemary
- 1 small clove garlic, crushed
- 1 tsp butter
- 1 cup red wine
- 1 cup beef stock (feel free to use a good quality stock cube)
- 1/2 tsp cornflour - mixed with 1 tbsp cold water (optional)
Rack of Lamb
Preheat your oven to 180°C.
Rub the rack with a glug of olive oil, season and sear in a hot pan. Set aside to cool. In a bowl, combine the breadcrumbs, garlic, herbs, mustard and zest. Press the crumb mixture evenly onto the meat side of the rack. Place in a roasting tin and roast in the oven for 15 minutes or until the lamb is still pink inside, but not bloody. Allow to rest for 10 minutes before carving. Serve on warmed plates with pommes dauphinoise and red wine sauce.
Easy red wine sauce:
In a saucepan, sauté the shallots, rosemary and garlic in the butter until soft. Add the red wine and simmer until the wine has reduced by half. Add the stock and reduce once again by half. Strain through a sieve, return to the saucepan and season with salt and pepper. If you prefer a slightly thicker sauce, add the cornflour.
Wine suggestions
French wisdom tells us that Cabernet Sauvignon is the natural partner for lamb. Kevin Arnold’s Waterford Cabernet Sauvignon 2003 combines power with blackcurrant, sultry cassis and a sleek elegance. Its range of flavours, mouth-watering palates and sweetish finish would make this a superb match with the rack of lamb. A claret from Bordeaux would do just as well.
