Roast Rack of Lamb

It has always been a tradition in my family to have lamb on Easter Sunday and since living in Italy, I have also discovered it is a tradition here too!

This recipe is definitely paying homage to my Australian/English roots however! Lamb in Italy is usually made in the rustic way ‘alla cacciatora’ or the more traditional is ‘al forno con patate’ (baked with potatoes).

Brussels Sprouts
Roasted Rack of Lamb

 

So I decided to introduce my Italian family to a little more English version using the rack (something that is not used much here), and serving with mashed potato and brussels sprouts (they had never tried these before either!). What I love about this dish, is that it is incredibly versatile and can be had with your choice of veggies as well as being great to share!

Even if you are not having lamb this Easter, I hope you get to spend the day with the ones you love!

Buon Appetito

xo

Rack of Lamb marinating


Ingredients

Serves 4
Author | The Unprocessed Pantry

rack Lamb (2-3 chops/ribs per person)
2 garlic cloves, cut in half lengthways
4 potatoes, peeled and cut in half lengthways*
250g brussels sprouts, cleaned, and chopped in half lengthways
2 shallots, finely chopped
6 hazelnuts, roughly chopped
1/4 cup sultanas
salt
pepper
butter
1/2 cup milk

For the Red Wine Sauce
1 shallot
2 cups red wine
1 cinnamon stick
1 piece of orange rind
1 tbsp balsamic vinegar
2 twigs rosemary
1 tbsp rapadura sugar
butter
salt
pepper

Equipment
frying pan
saucepan
roasting dish
wooden spoons
knife
tongs

Suggestions/Variations
*Instead of potatoes, you can use sweet potatoes

*Lamb should be served pink in the middle.

*If you want your lamb to be more cooked through, leave in the oven for a further 3-5 minutes or if you want your lamb a little bit more pink take out of the oven after 8 minutes. 

Method 
For the sauce
Place the shallots and rosemary with a small knob of butter in a saucepan and sauté until soft. Add the wine, a cup of water, orange, cinnamon, balsamic, sugar and a pinch of salt and pepper. Simmer until reduced by half. Allow to cool.

For the lamb
In a roasting dish, place the rack of lamb with the red wine sauce and the garlic. Marinate for at least 1 hour, making sure to spoon the marinade over the lamb every now and then.

Meanwhile, steam the potatoes until cooked through. Drain and mash with a fork in a bowl. Place 1 shallot and some butter in a frying pan until soft. Add in the milk and the potatoes and stir until smooth. Season with salt and pepper. Remove from the pan and set to the side.

In a frying pan, add some butter and the remaining shallot and cook until soft. Add the brussels sprouts, sauté until starting to soften and caramelise. Add the hazelnuts and sultanas and toss together for another couple of minutes. Remove from pan and set to the side.

Preheat the oven to 200°c.

Heat some olive oil in the frying pan over high heat. Drain the lamb and reserve the marinade by placing in a saucepan. Sear the flesh of the rack on each side for 1-2 minutes. Then place the rack in the roasting dish and put in the oven for 10 minutes for medium.

Once cooked remove from the oven, cover with some foil and allow to rest for 5 minutes.

Meanwhile place the saucepan containing the marinade over medium heat and simmer to reduce further. Once the lamb is cooked, add the juices from the roasting dish and stir. Remove from heat.

To serve, cut the rack into individual ribs/chops, place a dollop of mash on a plate and top with 2-3 chops. Place the brussels sprouts on the side and drizzle the red wine sauce over the lamb.


 


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