Name: Rack of lamb
Prep time: 15 min
Total time: 20 min
Yield: serves 4
Ingredients: 2 quality racks of lamb, french-trimmed; 1 tbsp olive oil; 1 clove of garlic; 1 fresh sprig of thyme; 50 ml white wine; 200 ml beef stock / water

Rack of lamb

Every few months we are lucky to get the most delicious, organic lamb meat. Good quality meat can be a real treat, juicy and oh, so delicious! In this recipe we are sharing some tips and instructions how to make a delicious, tender, roasted rack of lamb. Don't get scared if this is not your usual type of meal. It's so worth trying. Great for lunch or dinner or even when you are hosting a gathering.

Ingredients

Rack of lamb

2 quality racks of lamb, french-trimmed

1 tbsp olive oil

1 clove of garlic

1 fresh sprig of thyme

50 ml white wine

200 ml beef stock / water

Tools and equipment

Large frying pan

kitchen knife

cutting board

METHOD

Lamb

Preheat the oven to 190°C/ 375 °F. Heat a frying pan over high heat and season the racks of lamb with salt and pepper. Add the olive oil, garlic clove, sprig of thyme and the rack of lamb. Cook each side of the lamb for 2-3 minutes or until golden brown.
Cook

For medium rare, place the lamb in the oven for 10 minutes to heat through, then remove and allow to rest for 10 minutes. Cook for longer if preferred.
Sauce

While the lamb is resting, bring the same frying pan with all the lamb juices back on heat, pour in the white wine and cook for 3 minutes. Add the beef stock or water and continue cooking for about 10 minutes or until the sauce has reduced enough to coat the back of a spoon.
Serve

To serve, carve the lamb rack into cutlets and drizzle over the sauce.