Lamb is used as one of the most popular protein sources in New Zealand as well as Australia. Rack of lamb is a prime and one of the most expensive cuts of lamb which is neatly trimmed off fats. It is relatively simple to cook at home and can be prepared in a jiffy.
Serve them with fondant potato and impress your friends with a juicy and flavourful rack of lamb. Just don’t go over the board with spices and herbs. The lamb tastes so good on its own, that a little seasoning should complement its taste and not completely dominate it.
500 gm (1 lb 2 oz) rack of lamb
To prepare Lamb rosemary jus:
Wash and blanch lamb bones
Roast bones with diced carrots, onions, garlic and celery till the bones turn brown
Now place the bones in a stock pot and add water
Cook on low flame for a couple of hours, constantly adding water to obtain a brown stock in the end
Strain the stock and reduce it to half
Add red wine and reduce it to half by heating in a pan over medium flame till one-third the original volume
Now add fresh rosemary and cook further to obtain the aromatic flavor
50 ml (1.8 fl oz) jus is required for one portion of lamb rack
Finish it with ¼ teaspoon butter and 1 teaspoon cream
Sauce can be prepared well in advance and while serving you can simply reheat it
Your New Zealand Lamp Rack is ready to be served.