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EASTER MONDAY GARLIC & ROSEMARY RACK OF LAMB

First of all, Happy Easter to you and your family! I hope that you had a lovely long weekend and that you managed to catch up with some family members (outside of course!) in the sunshine.


We normally have our Easter roast dinner on a Sunday however this year, we really couldn't be bothered to cook when the time came to it so we ended up having a takeaway (Lebanese from Shwarma Fattoush in Fenham, Newcastle - UNREAL). So on Easter Monday we made a concious effort to have our roast dinner.


We made rack of lamb seasoned with garlic, rosemary, black pepper and salt, with mega roast potatoes (recipe on Ferg's Food) and some traditional veg. We also made some delicious red wine gravy. Whether it is a special occasion or just a Sunday roast, this recipe is one that you definitely don't want to miss!



INGREDRIENTS FOR THE LAMB:

1 Rack of lamb (with six cutlets)

I bulb of garlic

5 sprigs of rosemary

1 red onion

Rock Salt

Black Pepper


METHOD:

  1. Preheat your oven to 200c.

  2. Within each cutlet of lamb, add one garlic clove. With remaining garlic, crush and smear along the top of the cutlets. Also add a sprig of rosemary and season heavily with black pepper and a little salt.

  3. Add 2 tbsp of olive oil to a large pan and make sure the oil is very hot.

  4. Add the lamb to the pan, fat facing down. Render the fat for around 8-10 minutes until the fat is golden and crispy.

  5. Place lamb onto the previously roughly chopped red onion and place in the oven for around 25 minutes.

  6. Take out of the oven and cover with tin foil and let is rest for 20-25 minutes before serving.


INGREDIENTS FOR THE RED WINE GRAVY:

2 cups of Cote de Rhone

2 cloves of crushed garlic

Ready cooked red onion from the lamb


METHOD:

  1. Put the lamb tray on a hot hob. Add 2 cloves of crushed garlic, 2 cups of Cote de Rhone red wine and a beef stock cube. Mix together with a cup of boiling water and bring to the boil.

  2. Add 3 tbsp of cornflour slurry and mix until thickened. Add more cornflour to make as thick as you like.

  3. Bring to a simmer for 10 minutes. Once cooked, strain and serve hot.


*Mega Roastie recipe available over on the blog.


Enjoy!

Ferg x

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