Mum's rack of lamb with jam
serves
4
Mum's rack of lamb with jam
“This was one of the first dishes we all learned to cook – and perfect – with Mum, so it means a lot to us. Whenever Mum asked us what we wanted her to make for a special occasion the answer was always the same. It is one of the last meals she cooked for us, requested by Daniel for his 23rd birthday. We will always remember it, as her legacy lives on through us and in our hearts forever. Mum would be so proud to share this with you all – we hope you enjoy
it as much as we do!” - Luke Mancuso
Ingredients (10)
- 2 Frenched 8-bone lamb racks
- 2 tsp extra virgin olive oil
- 6 garlic cloves, left whole or chopped
- 1/2 bunch of rosemary, leaves picked
- 1/2 cup (160g) strawberry jam
- Juice of 1 lemon
- 1 cup (250ml) red wine (preferably cabernet sauvignon or shiraz)
- 1 tbs black pepper
- 1 tsp stock powder (any kind)
- Salad or vegetables to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Allow lamb to come to room temperature for 1 hour before cooking. Preheat the oven to 180°C (160°C fan-forced).
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2.Heat the oil in a large frypan over medium-high heat. Working with one rack at a time, sear the racks for 2 minutes each side or until browned.
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3.Meanwhile, combine the remaining ingredients, except the stock powder, in a large baking dish and season with 1-2 tbs salt. Transfer the seared lamb to the dish, turning to coat the lamb in the sauce.
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4.Carefully wrap each section of bone in foil to avoid burning, then transfer to the oven and cook for 20 minutes.
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5.Turn the lamb racks over and add 1 cup (250ml) water and the stock powder to the jam sauce (this prevents the sauce from drying out). Return to the oven and cook for a further 20 minutes.
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6.Allow the lamb racks to rest, covered, for 10 minutes, then transfer to a serving dish and serve with your choice of salad or vegetables.
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