A truly classic and often requested dish.
This premium cut of lamb from New Zealand, 100% grass-fed, is simply juicy and gorgeous - a feast to the eyes and palate. You can never go wrong with this dish.
It is great for entertaining but don't just save it for your guests, cook it especially for your loved ones! They are your best investments and treasure for your entire life.
This classic presentation of a roasted rack of lamb, especially when using rosemary and thyme, calls for frenching the meat ie removing the layer of muscle and fat that extends to the end of the rib bones, requiring great skill and precision.
We are extremely blessed to have our dear friend, Lani, share this - her time-honoured home recipe with us. An amazing friend, wife, mother, daughter and home chef!
NZ grass-fed Frenched rack of lamb, baby spinach, mint, pomegranate, rosemary, thyme, mustard, garlic, fruit jam, hazelnuts, balsamic vinegar, honey, olive oil, HP sauce, sea salt, black pepper.
What you'll need:
Oven, mixing bowl/plate.
Approximately 40mins (about 25-30mins roasting time in the oven).
Happy Valentine's Day!
Together, let's bring the Joy of Cooking back home.