Rack of Lamb Recipe

Rack of Lamb


A "french cut" rack of lamb means (in Australia anyway) that almost all the fat has been removed.

rack(s) of lamb (1/3 to 1/2 a rack per person), fresh garlic, extra virgin olive oil,

2 measures mirin, 1 measure rice wine vinegar, 1 measure soy sauce, tablespoon of fresh ginger, 1 eschallotte or a spring onion

How to make Rack of Lamb

The sauce can be made in advance - it keeps for days or weeks in the fridge. The sauce is also great with grilled salmon.

  1. peel and then grate the ginger finely into a saucepan.
  2. peel and slice the eschallote/spring onion
  3. using a cup measure, add the mirin, vinegar and soy.
  4. heat the ingredients to boiling point then remove from heat, cover and leave to stand.

  5. Rinse the rack, dry and then rub garlic into the meat and bones.

  6. Drizzle with olive oil and allow to stand an hour or so at room temperature.

  7. Heat your dinner plates

  8. Cook the rack in a hot oven for 15 minutes - it should still be pink in the centre. (you can divide the racks before cooking if you prefer the meat a little better done.)

  9. Spoon some of the sauce on the plate

  10. Add the rack
  11. Serve with hot vegetables.

This recipe is a derivative of one in Neil Perry's Rockpool recipe book - he uses it with more mirin (so sweeter) with oysters.

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