Making your meat shine is simple when using premium locally farmed produce from MidWest Meats.
My families favourite cut of meat is the Rack Of Lamb! We have a tradition in my family that we can choose whatever you want for dinner on our birthdays. I have always picked Rack Of Lamb, and now so do my gal's! Over the years I have experimented with flavours to make a Rack Of Lamb shine and keep special family meals interesting and delicious.
Transform a beautiful piece of produce into a dish that exudes flavour with my Brown Sugar & Caraway Lamb Rack sided with a delicious Irish inspired Sweet Potato Colcannon. Now, i'm sure you'll agree, thats one hellava Rack!
When purchasing a lamb rack from MWM we will fully trim the produce for you, so your preparation time will be less than 10 minutes, and you'll need 25 minutes to cook the meat to medium rare. Whilst the lamb is baking, you will have ample time to whip up a couple of wholesome winter sides, such as steamed broccolini and Colcannon.
• 2 x Lamb Racks fully trimmed
• 1 tbsp Aussie EVOO
• 2 tsp caraway seeds
• 1 tbsp balsamic vinegar
• 1 tbsp brown sugar
• 2 bunches broccolini
Sweet Potato Colcannon
• 500 g sweet potato, peeled and 3cm diced
• 1 tbsp extra virgin olive oil
• 20 g butter
• 2 leeks, thinly sliced
• ¼ cup milk
1. Brush lamb with oil and sprinkle with caraway seeds. Combine balsamic and maple syrup in a small bowl with salt and pepper and pour over lamb.
2. Preheat oven to 200°C fan forced and cook lamb for 20 minutes for medium. Baste lamb once or twice to help glaze to coat the lamb. Rest for 10 minutes then slice between bones into portions.
3. Heat oil in a medium frying pan with a lid and cook leeks for 10-12 minutes, covered, until very soft.
4. Steam sweet potato for 20-30 minutes or until very tender. Mash with milk and gently fold through leek. Season to taste.
5. Steam broccolini for 3-4 minutes until cooked to your liking and serve with colcannon and lamb
• Don't worry if the glaze slides off the lamb at first, it will thicken on the tray as it cooks making it easier to baste.
• Try adding different whole spices to the lamb to vary the glaze such as cumin, fennel or mustard seeds.
• Use maple syrup instead of brown sugar for a richer taste sensation.