Rosemary & Garlic Lamb Rack
Ingredients:
- 4-6 cloves garlic,
- 6-8 pieces of Roaring Forties Lamb Rack
- 6-8 Tablespoons of Extra Virgin Olive Oil
- 20-40g of Butter
- 6-8 sprigs of Rosemary
- 1 lime
Optional Sides:
Maple Glazed Carrots
Radicchio Salad Mix & Cherry Tomatoes & a Pomegranate
Steps:
Start by heating up the oil in a pan on medium to low heat. Add the sliced garlic cloves to the pan. Pour the garlic and oil in a bowl to cool.
Strip off the Rosemary sprigs, place the other half of the oil in the pan to heat up. When the oil starts to turn green, place it in a bowl to cool.
Zest the lime and set it aside.
On a separate baking tray, set the lamb cutlets flat down. Sprinkle a generous amount of salt and freshly ground black pepper on both sides.
Add both rosemary oil and garlic oil to marinate. Massage the oils and herbs into the crevices of the meat.
Let the lamb racks soak in the marinate for at least an hour refrigerated.
Once ready, heat up the grill on medium to high heat. Put the butter on the grill, once the butter starts to sizzle, the grill is hot enough. As the butter is sizzling, use any remaining fresh herbs to season the butter. Place the lamb racks face down on the grill to cook. Once both sides of the lamb are no longer pink, they are ready to be served.
Sides:
(Radicchio salad)
Chop cherry tomatoes and remove seeds from the pomegranate. Plate up and serve.
(Maple Glazed Carrots)
Trim off the baby carrots leaves to a short length, on a baking tray, drizzle olive oil, chilli flakes and maple syrup. Bake at 180 degrees for 10-15 mins and serve.
