Ingredients
Directions
- 1
Clean the rack bones and carve the fats. Season with salt.
- 2
Render the fats side down slowly.
- 3
Pan seared on both sides (not for too long tho) just for the colour.
- 4
Baste with butter, garlic, thyme, and rosemary.
- 5
Take it out of the pan and place it on a cooling rack.
- 6
Brush it with dijon mustard (i didn’t have it sorry)
- 7
Cover the lamb racks with the herb crust.
- 8
Put it in the oven 200 degrees c for around 10-15 mins (depends on the thickness).
- 9
Take it out from the oven and rest for 5-10 minutes.
- 10
Slice and serve!
- 11
Blend everything in a food processor, you can always add more or reduce the amount as you’d like.
- 12
Put everything in a pot and cook until tender then blend with a hand blender / just a regular blender, then sieve until smooth.
- 13
Cut beetroot into desired shapes, cover with foil and bake for around 40 mins or until cooked.
- 14
After it is cooked, pan seared to give colour!
- 15
Add brown fats trimmings.
- 16
Add mirepoix (onion, carrot and garlic) and cook until brown.
- 17
Deglaze with Shaoxing wine.
- 18
Add beef stock.
- 19
Reduce until desired consistency.
