Rack of Lamb

Rack of Lamb

Rack of Lamb

R184.69 Incl. VAT

In stock
0 out of 5

R184.69 Incl. VAT

SKU: 238 Category:

Description

Lamb cutlet sections. Ranging between 2 and 8 bones. Backbone removed and included with trimmings

Please note we endeavour to complete all deliveries within 48 Hours. Below is a list of the main areas and the days we deliver to those areas.

Our friendly staff will contact you to confirm delivery dates and times.

Cape Town CBD and Atlantic Seaboard – Monday to Saturday.

Southern Suburbs up to Steenberg – Monday to Saturday.

Paarl & Franschhoek – Tuesday

Stellenbosch, Somerset West & Overberg up to Kleinmond – Tuesday & Friday.

Table View, Sunset Beach & Blaauwberg – Mondays and Thursdays.

False Bay Area – Wednesdays.

Additional information

Weight1 kg

Roast rack of lamb with crushed potatoes

Ingredients

  • 10 Anya potatoes
  • 1 handful of cherry tomatoes
  • 1 handful of Kalamata olives
  • olive oil
  • 1 quality 6-bone rack of lamb
  • a few sprigs of rosemary
  • 6 cloves of garlic

Method

  1. Preheat the oven to 190°C/375°F/gas 5.
  2. Cook the potatoes in boiling salted water for 10 to 15 minutes, or until tender, then drain. Meanwhile, squeeze the seeds from the tomatoes, and destone the olives.
  3. Heat a lug of oil in a large frying pan over high heat, add the lamb rack and sear until golden, then remove to a plate.
  4. Crush the drained potatoes and tip into the frying pan, then fry for a couple of minutes over medium-low heat.
  5. Stir in the tomatoes and olives, then season with sea salt and black pepper. Pick in the rosemary, scatter over the unpeeled garlic cloves, and drizzle with a little oil. Transfer to a roasting tray.
  6. Place the lamb on top of the potatoes. Depending on the size of the racks, the lamb will take somewhere between 20 and 30 minutes to cook, but will still be pink in the middle – use your instincts (add 5 to 10 minutes if you like your meat well done).
  7. When the lamb is cooked to your liking, slice it into chops and serve with the crispy potatoes. Delicious served with a little salsa verde or an extra drizzle of oil.

 

Source: jamieoliver.com

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