Roast Rack of Lamb served with a Rosti Potato and Rosemary infused Red Wine Jus
Difficulty Factor: Moderate.. but easy if you follow the steps below
Cooking Time: 35 min
4 racks Lamb ( ask your butcher to trim and clean the cutlet bones )
4 large Potatoes - peeled
1/2L Lamb stock
4 cloves Garlic
2 glass Red wine ( cabernet sauvignon or Shiraz is best for sauce's.. and i find it very nice to drink as well !!! )
selection of vegetables of your choice and preference
Seal the Lamb in a hot pan then place the meat on a roasting tray. Roast in a preheated oven at 200 deg. for 20 min if you like meat medium/rare longer if you prefer it more well cooked. Remove the meat from the oven and allow to rest for 10 minutes before serving or carving.... meanwhile you should have....
Put the Garlic, Onion and rosemary in the pan and gently cook until brown ( not burnt ) - add the Red wine ( 1 glass, drink the other.. see funkychef.com home page for demo ). - add the Lamb stock and allow the sauce to reduce gently until thick enough to lightly coat the meat, strain the sauce prior to serving and season with Salt and mill Pepper.
Rosti Potato ( see preparation & cooking video demonstration )
Peel 1 large Potato per person and grate using the large grater section of a cheese grater, season with Sea Salt and mill Pepper, squeeze the water and juice from the Potato and shape into a thick round pancake shape in your hand.
Put the grated Potato into a hot frying pan with some Olive Oil and cook until golden brown, turn the Rosti onto the other side and cook until golden brown.... remove from the pan and place on absorbent kitchen paper to soak up any excess Oil then serve the Rosti in the middle of a plate presenting the carved Lamb Cutlets on top of the meat and garnish with your preferred vegetables, pouring the Jus sauce over the meat and finishing the dish with a sprig of fresh Rosemary.