New Zealand Frenched lamb Racks with Lemon and Peppercorn Paste and Marjoram jus

New Zealand Frenched Lamb Racks
with Lemon and Peppercorn Paste and Marjoram Jus
(serves 6)

A small amount of well-flavoured paste produces an incredibly zesty flavour.

INGREDIENTS

5 tsp finely grated lemon zest
1 + 1/2 tsp pink peppercorns
(in brine, rinsed)

1 + 1/2 tsp green peppercorns
(in brine, rinsed)

1 + 1/2 tsp muscovado sugar 1 tbsp finely chopped dill

900g-1.1kg (3) Frenched lamb racks
(8 cutlets per rack)

30ml (2 tbsp) olive oil

Marjoram Jus

METHOD

• In a mortar place lemon zest, pink and green peppercorns and sugar. Using a pestle pound to a paste. Stir in dill.

• Using a palette knife, or your hands, rub paste all over the lamb racks. Marinate lamb in refrigerator for a minimum of 4 hours or overnight.

• Preheat oven to 200°C.

• Place a heavy-based pan or small roasting dish into the oven for 5 minutes till it is very hot.

• Smear pan with oil, place lamb in pan and then into oven. Cook for 8 minutes, turn lamb over, and cook for a further 8-9 minutes or till lamb is cooked medium-rare.

• Remove from oven and rest at room temperature for 10 minutes covered with a clean, heavy tea towel.

• Portion lamb racks into double cutlets, serving 2 double cutlets per guest with Marjoram Jus.






Marjoram Jus
(makes 500ml)

INGREDIENTS

15g butter
180g (1) onion (finely chopped)
1 clove garlic (finely chopped)
15ml (1 tbsp) oil
140g (1) carrot (peeled & finely diced)
150g (2 stalks) celery (finely diced) 4 marjoram sprigs
10g (1½ tbsp) flour
1l (4 cups) beef stock
flaky sea salt
freshly ground black pepper
1 tbsp finely chopped marjoram

METHOD

• In a large frypan melt butter over a medium-high heat.

• Add onion to frypan and cook till soft and transparent.

• Add garlic and cook a further 1 minute.

• Pour in oil and add carrots, celery and marjoram sprigs. Sautee vegetables for 4-5 minutes till beginning to soften.

• Add flour and cook out for 2-3 minutes, stirring occasionally. Add 100ml beef stock, stirring well and scaping the bottom of the pan. Bring sauce to the boil.

• Add remaining stock and stir well till smooth. Add salt and pepper. Over a low heat reduce to a glossy thin sauce.

• Strain through a fine sieve.

• Add marjoram and serve over lamb.

* If reheating add marjoram just before serving.



copyright Ruth Pretty

Complementary Wines: Burgundy, Syrah

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