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Ali's rack of lamb
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Total Time:
1 hour 30 minutes
Muhammad Ali's favorite meal: juicy lamb paired with a classic smoky side dish. Truly delicious and historic.
Ingredients:
  • 1 x 8 -bone higher-welfare rack of lamb French trimmed
  • 2 sprigs of fresh rosemary
  • 4 cloves of garlic
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • olive oil
  • 1 oak-smoked free-range chicken leg optional
  • 500 g mixed greens such as cavolo nero, chard, spinach
  • 1 onion
  • 3 cloves of garlic
  • 500 ml free-range chicken stock (or 250ml if made without the chicken leg)
Instructions:
  • Trim all the fat from the lamb and finely chop rosemary and garlic. Season with salt, mince together with Worcestershire sauce, mustard, 3 tablespoons of oil, and black pepper. Rub the marinade over the lamb and marinate for at least 2 hours. For the collard greens, simmer the chicken leg in 1 liter of boiling water for 1 hour 30 minutes until tender. Remove the meat, shred, and set aside. Cook onion and garlic in a pan with oil, add greens and cook until wilted. Pour in the stock, cover, and simmer for 6 minutes. Preheat the oven to 200°C/400°F/gas 6. Sear the lamb in a hot pan for 2 minutes, then roast for 15 minutes. Rest, slice, and serve with collard greens. Enjoy with scalloped potatoes.

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