1 rack of lamb, trimmed and cleaned by your butcher
NOMU Sea Salt and Black Pepper
1 tsp NOMU Lamb Rub
1 cup breadcrumbs
1 clove garlic, crushed
1 tbsp finely chopped rosemary
1 tbsp finely chopped parsley
1 tbsp Dijon mustard
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 prepared NOMU Beef STOCK
1/2 tsp cornflour, mixed with 1 tbsp cold water (optional)
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.
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 slurry and gently cook until thickened.
1 rack of lamb, trimmed and cleaned by your butcher
NOMU Sea Salt and Black Pepper
1 tsp NOMU Lamb Rub
1 cup breadcrumbs
1 clove garlic, crushed
1 tbsp finely chopped rosemary
1 tbsp finely chopped parsley
1 tbsp Dijon mustard
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 prepared NOMU Beef STOCK
1/2 tsp cornflour, mixed with 1 tbsp cold water (optional)
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.
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 slurry and gently cook until thickened.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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