Roasted Lamb Rack

Elena Duggan

Ingredients:

  • 50g Australian extra virgin olive oil, extra for drizzling
  • 25g Anchovies and oil
  • 75g Capers, drained and patted dry
  • 500g Brussels sprouts, washed and shredded
  • 150g Baby green peas, fresh if possible
  • 1bunch Mint leaves, shredded
  • 1kg Chat Potatoes
  • 500g approx. Lamb rack, grass fed, organic
  • 2 x Lemons, zest for lamb, reserve juice for sprouts
  • Murray River (pink) Salt

Method:

  1. Preheat oven to 220°C.
  2. Pre-boil potatoes with skin on, until cooked through and starting to collapse. Drain well and allow most steam to escape. Put into a baking dish and gently squash each potato with a fork, drizzle a generous amount of olive oil to evenly cover the potatoes and a good sprinkle of salt. Roast at 220-250° Celsius for about 20 minutes before rotating and roasting for another 20 minutes until golden and crisp.
  3. Season lamb with salt, lemon zest and olive oil. Heat a frying pan over medium-high heat and brown the lamb well, meaty side down, for 3 minutes. Turn and brown the other sides and ends for a further 2 minutes. Transfer racks to a roasting pan. Roast for 15 minutes for medium rare or until the internal temperature is 60-65° Celsius. Remove the lamb and place onto a warm serving platter. Cover loosely with foil, and leave to rest for about 8 minutes (approx. half the cooking time) before carving.
  4. Heat olive oil and anchovies in a frying pan or wok over medium to high heat, and then heat through until fragrant and anchovies are broken apart. Add capers until starting to “flower” or open up and crisp. Throw in shredded sprouts, then stir-fry until just cooked through, ensure they’re still vibrant in colour. Add peas and stir through until just warmed through. Remain on high heat without stirring for a couple of minutes to allow some of the sprouts to brown and crisp. Remove from heat. Toss through shredded mint and lemon juice to taste, before serving.
  5. Serve all separately on dishes all in the centre of a table for family to share.

Health Notes:

  • Grain Free
  • Gluten Free
  • Refined Sugar Free
  • Dairy Free
  • Paleo Friendly

Similar Recipes

Scrambled Eggs with Soda

Scrambled Eggs with Soda

Ingredients: Serves 4 12 eggs, best quality you can afford 150ml sparkling water 2 tablespoons freshly grated parmesan Sea salt and freshly cracked pepper 20g butter 4 thick slices of sourdough, toasted/charred Method: Mix together the eggs, sparkling water, parmesan...

Mushroom, Olive & Ricotta Fusilli

Mushroom, Olive & Ricotta Fusilli

Ingredients: Serves 4 500gm field mushroom finely chopped 2 cups green olives 1/4 bunch mint 1/4 bunch flat-leaf parsley 100gm ricotta cheese fresh Lemon juice and zest 1 clove of garlic 2 fresh red chillies Olive oil 1-cup thick cream 100gm Parmesan cheese Method: In...

Sweet Tooth Salad with Green Beans

Sweet Tooth Salad with Green Beans

Ingredients: Serves 2 Salad 1/8 Australian Kent pumpkin, skin on 1 tsp Australian extra virgin olive oil Pinch sea salt Cracked black pepper 4 Australian Jerusalem artichokes Handful Australian green beans 4 Australian prunes ¼ cup Australian pecans 2 tbsp goats...

Sticky BBQ Pork Belly

Sticky BBQ Pork Belly

Ingredients: 1.5kg Pork belly strips or ribs Marinade 5 tbsp ABC Sweet Soy Sauce (Kecap Manis) 1 Lime (zested & juiced) 1 Red chilli (chopped) 20g Palm sugar 1 tsp Yeo’s Pure Sesame oil 2 tsp Lemongrass (finely chopped) 1 tbsp Oil Method: Blend all the marinade...

Pepper Steak and Blue Cheese Pie

Pepper Steak and Blue Cheese Pie

Ingredients: 1kg of chuck, flank, shin or brisket trimmed and cut into 3cm cubes 2 clove of garlic 1 small bunch of thyme 1 tspn of black peppercorns 500ml Guinness or dark ale 8 shallots peeled 1 tbsp vegemite 500gm bought puff pastry 100gm Stilton blue cheese or...

Korean BBQ Pork

Korean BBQ Pork

Ingredients: 4-6 streaky pork belly cutlets, skin removed, cutlets cut into strips 5 cm thick Marinade 2 onions, finely chopped 10 garlic cloves, crushed 2 cm piece fresh ginger, finely chopped 250 ml (1 cup) kochujang
 (Korean chilli paste) 4 tablespoons sugar 2...

Print Friendly, PDF & Email