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Lamb racks with balsamic tomato reduction
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Kelly's mouthwatering roast lamb is elevated by a tangy sauce and creamy nutmeg-infused mash.
Ingredients:
  • 2 (about 250g each) lamb racks (6 cutlets on each rack), French trimmed
  • 9.20 gm olive oil
  • 1.4kg Desiree potatoes, peeled, chopped
  • 85g butter
  • Pinch of ground nutmeg
  • 150ml double cream
  • Baby spinach leaves, to serve
  • Balsamic tomato reduction
  • 60g butter
  • 250g cherry tomatoes, halved
  • 250g yellow grape tomatoes, halved
  • 10.00 gm raw sugar
  • 3 tsp fresh thyme leaves
  • 60ml (1/4 cup) balsamic vinegar
Instructions:
  • First, preheat your oven to 180°C. Then, heat a large frying pan or barbecue flat plate on high. Brush the lamb with oil and season it with salt and pepper. Reduce the heat to medium and cook the lamb, turning occasionally, for 5 minutes or until it is just browned. Transfer the lamb to a roasting pan and continue cooking it in the oven for 15-20 minutes for medium doneness or until it is cooked to your preference. Enjoy your deliciously prepared lamb!
  • Cook the potato in a large saucepan of salted boiling water until tender. Drain and return to the saucepan. Mash with butter until smooth over medium heat. Stir in nutmeg, then slowly whisk in cream until smooth. Season with salt and pepper over low heat.
  • In a medium saucepan over medium heat, melt the butter, then add the tomato and sugar mixture. Cook for 4 minutes until the tomato is soft. Stir in the thyme and balsamic vinegar, season with salt and pepper, then reduce the heat to low. Cook for another 4-5 minutes until the mixture reduces slightly, stirring occasionally.
  • Halve each lamb rack. Plate the mash, top with lamb and balsamic tomato reduction, and garnish with spinach leaves before serving.

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