Pure Mountain Slow Grilled Rack of Lamb with Garlic and Herbs
Pure Mountain Slow Grilled Rack of Lamb with Garlic and Herbs
Course: Recipes, MainDifficulty: EasyServings
6
servingsTotal time
1
hourINGREDIENTS
- Lamb
1kg rack of lamb, French trimmed
1 tablespoon coarse salt
1 teaspoon freshly ground black pepper
2 sprigs fresh rosemary
2 sprigs fresh oregano
3 tablespoons Mountain Herbed Canola Oil
1 tablespoon garlic, minced
- Caramelized onions
4 – 6 large onions, sliced
2 tablespoons onion
1 tablespoon brown sugar
Pinch of salt
- Minted Peas
3 cups peas, boiled and drained
1 teaspoon minced garlic
4 tablespoons butter
1 small handful fresh mint, chopped
Salt & black pepper to taste
Directions
- Lamb
- Rub rack of lamb with canola oil, salt and black pepper. Press rosemary and oregano over the lamb and marinade for 24 hours or for at least 12 hours.
- Heat oven to 200 degrees. Combine the herbed canola oil and garlic together and set aside for basting. Place lamb rack in a pan and brown them on both sides for about 5 – 7 minutes on a high heat. Transfer to an oven proof dish and bake for 30 minutes, basting regularly with herbed canola oil and garlic. Allow to sit for 10 minutes before slicing. Sprinkle with salt and black pepper. To slice, simply use a sharp knife to cut in between each rib. Serve with caramelized crispy onions and minted peas.
- Caramelized Onions
- Melt butter in large pan, add sugar and stir for 2 minutes. Add chopped onions and cook over a low heat for 1 hour or so until browned, caramelized and crispy. Add salt and set aside.
- Minted Peas
- Pulse the peas in a food processor until crushed but not smooth.
- Heat butter in a small pan over medium heat and add garlic. Sauté for 2 minutes, add peas and mint for a few minutes until peas are heated through. Add salt and black pepper and serve.
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