Herb Infused Lamb Rack
This is one of our FAVOURITE ways to cook lamb. It becomes deliciously tender from the steaming but still a little browned from the baking. We have chosen to use parsley, rosemary and thyme as our herbs, but feel free to use your own preferred herb infusion.
Recipe Tester Feedback: “Oh my! We had this as our Sunday roast – so easy to do, but the result was like I spent hours in the kitchen. Tasty, moist and tender – just yummy! If you want it medium then just reduce the steaming and baking times." - Gail
No: Gluten / Egg / Nuts
Contains: Dairy
Preparation Time 10 minutes
Cooking Time 45 minutes
Serves 2
Can be frozen
You will need:
knife
chopping board
spatula
small bowl
steaming attachment lower dish
basting brush
large baking dish
baking paper
oven thermometer, optional
Ingredients
- garlic cloves - 2, peeled
- fresh parsley - 1 Tbsp, chopped
- fresh rosemary - 1 Tbsp, leaves
- fresh thyme - 1 Tbsp, leaves
- butter - 70g, salted
- water - 500g, hot
- rack of lamb - 2, (4 cutlets per person)
Method
- Add the peeled garlic cloves (2), chopped parsley (1 Tbsp), fresh rosemary leaves (1 Tbsp) and fresh thyme leaves (1 Tbsp) to the bowl. Chop Speed 7 / 4 seconds. Scrape down sides.
- Add the salted butter (70g) to the bowl. Mix Speed 7 / 4 seconds. Place into a small bowl and set aside.
- Fill the mixer bowl with hot water (500g) without washing the bowl.
- Scrunch some baking paper before adding it to the steaming attachment lower dish. Set the lamb racks (2) onto the baking paper. Score the fat side with a knife, creating a cross pattern.
- Spread the herb mixture over the racks generously, ensuring you rub into the scoring as well as the meat.
- Set the steaming attachment in place. Program 17 minutes / Steaming Temperature / Speed 2.
- Preheat the oven to 220C.
- Once the steaming has finished, transfer racks of lamb into a large baking dish. Put in the oven for 20 minutes.
- Optional: Before removing the lamb from the oven, check the temperature with a meat or digital thermometer if you have one. Rare = 60C, medium rare = 60-65C, medium = 70C, well done = above 75C.
- Once done, remove from the oven and let the lamb rest for 5-10 minutes before slicing into cutlets and serving. Remember that it will continue to cook a little more while resting.
- Enjoy!
