LAMB RACK AND PROVENCAL VEGETABLES WITH POTATO GARLIC PUREE
Mark often prefers to serve lamb loin to lamb rack. He cooks lamb rack and then slices the loin away from the bone as roasting on the bone increases flavour.
6 lamb racks (trimmed of fat and silverskin - ask your butcher to do this for you)
Maldon sea salt and freshly ground black pepper
- Preheat oven to 180ºC.
- Season lamb with salt and pepper and rub with olive oil.
- Heat a heavy frypan over a medium to hot heat and place racks in pan, a few at a time, meat side down. Meat needs to be sizzling in the pan. When lamb rack browns on meat side turn to brown on the other side. • Place lamb in a roasting tray, meat side down and place in oven. (Alternatively place in fridge to roast later). Roast for 10-15 minutes, or until medium rare. Cooking time will depend on size of racks and temperature of meat when it goes in oven. • Remove lamb from oven and leave in roasting tray. Cover lamb with a heavy tea towel and rest away from the heat for 15 minutes.
- While meat is resting reheat Provencal Vegetables and Potato Garlic Puree.
- If you wish to serve as lamb loin remove meat from bone and cut each loin into handsome slices. Alternatively, carve racks into double cutlets. Place Provencal Vegetables and Potato Garlic Puree in centre of each warmed dinner plate and overlap with slices of lamb loin, or three double cutlets.
- If you wish. finish the plate with some homemade gravy or a sprinkle of extra virgin olive oil.
Potato Garlic Puree