This lamb rack recipe is perfect for those warm spring nights. Thanks to our friends at Jomies Fine Foods for the recipe.
- 1 cup red wine
- 2 tablespoons Jomeis Fine Foods Sweet Balsamic Reduction
- 3 springs Rosemary
- 3 Garlic gloves
- 2 rack of lamb, French racked & trimmed
- 2 small sweet potato cut in rounds
- a bunch of dutch carrots, peeled and left whole
- a bunch asparagus washed bottoms trimmed
- Extra Virgin Olive Oil
Method | Serves: 4
Time: 45 minutes plus 2 hours or overnight marinating
Preheat oven to 180C.
Make Marinade: Heat wine, rosemary & garlic reduce then add Sweet Balsamic Reduction.
Cool then pour over lamb and marinate 2hrs or overnight.
Sear lamb over hot fry pan with a little olive oil for a few minutes each side till caramelised, season to taste.
Add sweet potatoes & carrots to fry pan till caramelised, then add fry pan to oven for 12 minutes for Medium to rare Lamb.
While the lamb rack is in oven, pan fry or grill asparagus.
Transfer all ingredients to a large plate. Cover loosely with foil and set aside for 5 minutes to rest.
Serve dish with a drizzle of Sweet Balsamic Reduction.
Watch the video on how to make this delicious meal here