Product: Rack of lamb is so elegant! Season rack of lamb with fresh rosemary, slather with olive oil and roast in the oven. It’s the perfect recipe for entertaining these holidays!
Plus, our recipe comes with 6 SIDES, it’s a win, win all around!
Organic lamb rack, frenched cap – 800gr - 1kg
- Ratte potatoes – 500g
- Cherry tomatoes – 250g
- White onions – 125g
- Garlic – 1 piece
- Carrots – 250g
- Fresh rosemary – 25g
Step 1: Take your lamb out of the fridge 30 minutes before cooking to allow it to reach room temperature & preheat the oven to 180°C.
Step 2: Wash all vegetables, dice half of the fresh rosemary, garlic, onions, carrots, and cut the potatoes in half.
Step 3: Add the vegetables, remaining fresh rosemary sprig to the roasting tray, coat lightly with olive oil and put it in the oven.
Step 4: Rub the outside of the lamb with the olive oil, salt and the diced fresh rosemary.
Step 5: Seal the lamb. Place the lamb in a hot pan browning each side, once done place the lamb in a roasting tray with the vegetables.
Step 6: Place the roasting tray into the oven and roast uncovered at 180°C for 9 - 11 minutes for medium rare and 12 – 14 minutes for medium.
Step 7: Let the lamb rest for 10 minutes before carving to serve.
Portion size: Good for 3-4 pax
Country of origin: Australia
Stuff to consider: Halal, organic