Roast rack of lamb with merlot gravy
This is a classic Sunday lunch recipe is served with a rich merlot gravy. Prepare it with fresh seasonal vegetables such as brussel sprouts ans carrots. Try out this roast rack for your Pub menu.
Ingredients
For the lamb:
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Salt 2 g
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Cracked Black Pepper 2 g
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Rosemary 10 g
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Rapeseed oil 50 ml
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MEADOWLAND Professional 250g 100 g
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Rack of Lamb 4 kg
For the gravy:
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Red wine 300 ml
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Water 600 ml
Preparation
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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.
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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.
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To serve:
- Carve the lamb in to chops then place on to a serving plate.
- Pour the gravy in to a jug and serve.
