Rack of lamb is a cut of meat from part of the rib cage of the lamb. It is an expensive cut of meat. One lamb rack has 8 ribs which are good for 2-3 portion/serving. Australian lamb rack is a little smaller when compared to the American lamb rack.
Ingredients for 10 portions
| Qty | Unit | Description |
|---|---|---|
| Lamb : | ||
| 2 | Kg | Lamb rack |
| 0.02 | Kg | Rosemary |
| 0.02 | Kg | Thyme |
| 0.1 | Litre | Olive oil |
| 0.02 | Kg | Salt |
| 0.02 | Kg | Crushed black pepper |
| Mash: | ||
| 0.2 | Kg | Potatoes |
| 0.5 | Kg | Celery |
| Cream | ||
| 0.01 | Kg | Salt |
| 0.008 | Kg | White pepper powder |
| 0.02 | Kg | Basil |
| Side Salad : | ||
| 0.1 | Kg | Butter |
| 0.25 | Kg | Red peppers |
| 0.25 | Kg | Yellow peppers |
| 0.25 | Kg | Capsicum |
| 0.25 | Kg | Zucchini |
| 0.1 | Kg | Parmesan cheese |
| Accompaniment : | ||
| 0.8 | Litre | Green pepper sauce |
Method:
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- Marinate the rack of lamb with salt, pepper, herbs, and olive oil & refrigerate for 30 mins.
- Grill the rack of lamb on the hot grill until they obtain grill marks.
- Then put the rack of lamb in oven to cook until medium done
- Saute celery and potatoes in butter and add water and bring to a boil
- Mash them through a chinos. Add cream & season the mash. Flavor with basil.
- Cut all the vegetables into the desired shape and grill them
- Assemble the meat, mash, and grilled vegetables.
- Garnish the grilled vegetables with grated Parmesan cheese.
- Accompaniment: serve with green pepper sauce.