in the kitchen
Ingredients
- 2 racks of lamb (8 cutlets total), French trimmed
- 3 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp Dijon mustard
- 3 tbsp olive oil
- Salt and black pepper
- For jus: lamb trimmings, 200 ml red wine, 300 ml lamb stock
Method
1
Mix garlic, rosemary, mustard and oil. Season lamb generously then coat in the herb mixture. Marinate 1 hour.
2
Sear the lamb fat-side down in a hot oven-proof pan 3 minutes until deep golden.
3
Roast fat-side up at 200 C for 12-15 minutes for medium-rare (internal temp 55 C). Rest 10 minutes.
4
Deglaze pan with wine and stock; reduce to a glossy jus. Slice racks into chops and serve with the jus.