This sauce is the perfect accompaniment to our delicious lamb – simmer it over time till it’s rich, thick, sticky and glossy
- Three racks of Thomas Farms lamb (to serve 6 people)
- Half dozen rosemary stems
- 4 cloves of unpeeled garlic
- Salt and black pepper
Denude the lamb racks (trim all the fat off the bones) completely.
Heat up a sauté pan on a medium flame – we want the pan hot, but not extra.
Hot, as this will burn the lamb instead of searing it golden brown.
Season the pan with rosemary stems and unpeeled garlic for one minute.
Add the seasoned (salt and black pepper) rack of lamb to the sauté pan until golden brown (make sure you sear the outside of the rack first as it will take longer and it is your presentation side).
Place the racks of lamb on a wire rack with sheet pan underneath.
Pre-heat your oven to 148°C, low fan for 10 minutes.
Place the browned lamb in the pre-heated oven until the temperature inside each rack is 47°C.
Let each rack rest for five minutes before cutting into double chops (2 x two bone portions – two serves per rack).
- 3 bunches of fresh asparagus (pencil or thin size)
- 2 green leeks
Wash the asparagus and trim off the bottom of the spears
Put a cut down the side of the leek and pull off the outside layer – to be used as vegetable twine (needs to be the outside layer so the twine is not too thick to tie)
Blanch the asparagus in boiling water for 20 seconds and cool them down
Do the same with the leek leaves
Gather a bunch of around 9 spears together and tie them up with a strip of leek
Trim off any extra leek to neaten and even out the asparagus spears to the same length
- Select around a dozen of the same size Thomas Farms Red Back potatoes
- Olive oil, salt and black pepper
- Chopped tarragon, chives, parsley, chervil, rosemary and dill
Wash, peel and thoroughly dry the potatoes
Cut the potatoes in half and place them in a bowl with olive oil, salt and black pepper
Roast them in a sheet pan at 180°C for 15 minutes until cooked
Remove them and toss them in a bowl with: chopped tarragon, chives, parsley, chervil, rosemary and dill
- 2 bottles of Cabernet Sauvignon for the reduction
- Mirepoix – cut/roughly chopped onion, carrot and celery
- 2 pints of veal demi (best quality veal stock available)
Reduce the wine with fresh thyme, bay leaves, black peppercorns and mirepoix (cut/roughly chopped onion, carrot and celery)
Add the veal demi (stock) to the reduction and simmer (do not boil) for another 30 minutes and strain with a fine mesh.
The secret of this dish is preparation. Put all the ingredients and tools close so you do not waist time
Cut and sauce the Australian rack of lamb – Garnish with micro herbs