| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Consuming, Passions | 1 | servings | |
INGREDIENTS
| 4 | Racks young lamb; (4-rib) | |
| 8 | Baby carrots; (peeled & trimmed) | |
| 8 | Baby parsnips; (peeled & trimmed) | |
| 8 | Baby turnips; (peeled & trimmed) | |
| 8 | Spears of asparagus | |
| 160 | ml | Cabernet merlot |
| 4 | Red witlof quarters | |
| 1 | Carrot; (peeled & cut for | |
| ; roasting mirepoix) | ||
| 1 | Celery stick; (washed & cut for | |
| ; roasting mirepoix) | ||
| 1 | Onion; (peeled & chopped | |
| ; for roasting | ||
| ; mirepoix) | ||
| 1/2 | Head garlic; (chopped for | |
| ; roasting mirepoix) | ||
| 150 | ml | Lamb stock |
| 4 | Sprigs rocket to garnish | |
| 70 | g | Unsalted butter |
| Salt | ||
| Peper; (ground white) | ||
| 50 | ml | Vegetable oil |
INSTRUCTIONS
Season and sear lamb racks in a hot pan with 50ml vegetable oil. Preheat oven to 220c, place seared racks on roasting tray with sauteed of roasting vegetables. Roast racks till "pink" - approximately 10-15 minutes, then remove from oven and rest on a clean tray in a warm place. Deglaze roasting tray and mirepoix of roasting vegetables with cabernet merlot, reduce by half and add lamb stock, reduce by further half. Strain reduction into a clean saucepan and remove to sauce consistency. Place baby carrots, parsnips and turnips into a separate saucepan, cover with cold salted water, bring to the boil and simmer until cooked but still slightly crisp. Heat 20g of butter in a skillet, add witlof and sear until browned. Please note witlof requires minimal cooking as it should be eaten crisp. Plunge asparagus into a pan of boiling salted water for 30 seconds and refresh in iced water. Converted by MC_Buster. Per serving: 1015 Calories (kcal); 104g Total Fat; (89% calories from fat); 3g Protein; 24g Carbohydrate; 153mg Cholesterol; 64mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 20 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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