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For the lamb:

  • Salt 2 g
  • Cracked Black Pepper 2 g
  • Rosemary 10 g
  • Rapeseed oil 50 ml
  • MEADOWLAND Professional 250g 100 g
  • Rack of Lamb 4 kg

For the gravy:

  1. For the lamb:

    • Preheat oven to 190°C.
    • Heat the oil and add the rosemary and MEADOWLAND professional.
    • Season the lamb then add to the pan and seal the for 3-4 min. turning and basting occasionally.
    • Remove the lamb from the heat.
    • Place the lamb in to the oven and roast for 10-12 min. then remove the lamb from the pan, cover and allow to rest for 5 min.
  2. For the gravy:

    • Drain off any excess fat and oil.
    • Place the lamb pan back on to the heat.
    • Pour in the Merlot and reduce by half then pour in the water and return to the boil.
    • Whisk in the KNORR gravy granules to thicken then remove from the heat.
  3. To serve:

    • Carve the lamb in to chops then place on to a serving plate.
    • Pour the gravy in to a jug and serve.