Taste Pure NatureNew Zealand Beef & Lamb

Taste Pure Nature
New Zealand Beef & Lamb

Recipes & Tips

Rack of Lamb Recipe

  • Servings: 4
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes

Make a show stopping dinner with a perfectly roasted rack of lamb paired with a fresh herb sauce and crispy potato rosti, a Swiss specialty.

Ingredients:

For the Lamb:

  • 1 New Zealand grass-fed rack of lamb (with 8 cutlets) (tip: look for the Taste Pure Nature Logo)
  • Kosher salt
  • Freshly ground pepper
  • 1 tablespoon vegetable oil

For the Potato Rosti:

  • 1 pound russet potatoes
  • 2 teaspoons fresh rosemary, finely chopped
  • 2 tablespoons butter, melted
  • ½ teaspoon kosher salt
  • Freshly ground pepper
  • ¼ cup vegetable oil

For the Fresh Herb Sauce:

  • 1 cup fresh basil leaves
  • ½ cup fresh mint leaves
  • 1 clove garlic, crushed
  • 3 anchovy fillets
  • 1 tablespoon lemon juice
  • 4 tablespoons extra-virgin olive oil
  • Kosher Salt and freshly ground pepper, to taste

Directions:

For the Lamb:

  • 1. Preheat oven to 250°F.
  • 2. Season rack of lamb on all side with kosher salt and pepper and allow to rest on a wire rack set in a rimmed baking sheet at room temperature for 40 minutes. For extra flavorful and tender results, transfer to the fridge to rest overnight.
  • 3. When ready to cook, place the lamb in the oven and remove when an instant-read thermometer registers 120-125°F (for medium-rare), about 20-30 minutes total.

For the Fresh Herb Sauce:

  • 4. While the lamb roasts, place all ingredients in a food processor and pulse a few times until a smooth sauce forms. Season to taste with kosher salt and pepper. Set aside.

For the Potato Rosti:

  • 5. While the lamb roasts, peel then grate the potatoes on the large holes of a box grater. Transfer grated potato to a clean tea towel, gather the ends and squeeze until as much water as possible has been removed.
  • 6. Add grated potato, rosemary, melted butter, kosher salt, and a few grinds of pepper to a medium bowl and stir until combined. Form into 4 patties, about ¾ inch thick.
  • 7. In a large heavy-bottomed skillet, heat vegetable oil over medium high heat until shimmering. Carefully add patties to pan and fry until golden brown on each side, about 5-7 minutes total. Set aside to a paper towel lined plate to drain excess oil.

To Finish the Lamb:

  • 8. In the same skillet used to fry the rosti, heat 1 tablespoon of vegetable oil over high heat until lightly smoking, then place the lamb fat side down and sear on all sides until well-browned, about 30-90 seconds per side.
  • 9. Cut lamb rack into 1 or 2 bone cutlets and serve with potato rosti, a drizzle of fresh herb sauce, and a simple salad such as baby arugula dressed with olive oil, lemon juice and salt.
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