Rosemary & Mint, Rack of Lamb Recipe

IngredientsRack of Lamb

  • 2x 4-bone quality rosemary & mint lamb racks from Terry Orreal’s
  • seasonal vegetables, for roasting

Method

Terry Orreal’s Rosemary & Mint Lamb Racks are frenched and marinated by us so less preparation is required by you.

Preparation:
Cut up your veg and throw into a roasting dish.  You want them to cook in the same time as the lamb. Zucchini, eggplant, asparagus, potatoes and carrot are great.  If you’re using root veggies, make sure you cut them into pieces.

Preheat your oven to 190°C/375°F/gas 5 and, while it’s getting hot, take your marinated lamb from the fridge.  Leave it for 20 minutes or so until it comes to room temperature.

Put the lamb right on top of the vegetables in your roasting dish.  Coat the veggies in a little olive oil.  Put into your hot oven and roast – see cooking times below.

Cooking times:
A rough guide is 25 minutes for every 450g of meat, but it all depends on your oven. A good way to test if it is done is to give the meat a bit of a squeeze with your fingers. If it feels soft, it mean it’s rare; if it feels very firm, it’s well done. For a nice rare lamb rack, 25 to 30 minutes is a good guide.

When you’re happy with the doneness of your lamb, remove the tray from the oven. Remove the lamb from the roasting tray and put the vegetables back in the oven. Let the lamb rest on a board for 5 to 8 minutes, then carve – aim to get two bones per person.

Serve with the lovely roasted vegetables and use the pan juices as a sauce. This recipe goes down well with a shot of quality Bourbon on ice, your favourite red wine or dark beer for the adults and a cola, sarsaparilla or root beer for the kids.

Lamb Shanks in Cranberry Sauce

Cooked Lamb ShankPreparation Time:
5 minutes

Cooking Time:
105 minutes

Ingredients (serves 4):

  •     1 tablespoon olive oil
  •     6 lamb shanks
  •     20g butter
  •     2 tablespoons plain flour
  •     1 1/2 cups chicken stock
  •     1 cup red wine
  •     275g jar whole berry cranberry sauce
  •     1/4 cup fresh rosemary sprigs
  •     mashed potato, to serve
  •     steamed green beans, to serve

Method:

  1. Preheat oven to 200°C.
  2. Heat oil in a large, heavy-based, flameproof dish over high heat. Cook shanks, in two batches, for 4 to 5 minutes on each side or until brown on all sides.
  3. Remove to a plate.
  4. Melt butter in dish until sizzling. Add flour and cook for 1 minute.
  5. Remove from heat and slowly add stock, wine and cranberry sauce.
  6. Season with salt and pepper, return to heat and bring to the boil. Add lamb and rosemary.
  7. Cover dish, transfer to oven and bake for 1 hour.
  8. Remove lid and bake for a further 30 minutes or until shanks are tender.
  9. Serve with potato and beans.

Eat in front of the fire or TV in your pyjamas.  Goes well with a glass of red wine, Bourbon ‘n’ cola or brewed sarsaparilla.