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Quince-glazed lamb rack with roasted garlic mash recipe
Quince-glazed lamb rack with roasted garlic mash recipe
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Elevate your weekend with succulent lamb rack, creamy garlic mash, and decadent quince glaze - a comforting and elegant dinner.
Ingredients:
  • 2 French-trimmed lamb rack (with 6 cutlets)
  • Sea salt flakes
  • Freshly ground black pepper
  • 2 tsp plain flour
  • 36.40 gm extra virgin olive oil
  • 1/2 bunch fresh continental parsley, finely chopped
  • 1 French shallot, finely chopped
  • 40.00 ml quince paste
  • 2 fresh rosemary sprigs
  • 250ml(1 cup) Stock Beef Style
  • 125ml (1/2 cup) red wine
  • 50g butter
  • 400g steamed green beans, to serve
  • 1 garlic bulb
  • 1kg Dutch cream (brushed) potatoes, peeled, cut into quarters
  • 125ml (1/2 cup) pouring cream
  • 100g salted butter
Instructions:
  • Preheat your oven to 200C/180C fan-forced to ensure the perfect cooking temperature.
  • Season lamb with exquisite flakes of sea salt and freshly ground black pepper. Gently dust the non-fat side with a whisper of flour. Allow the lamb to luxuriate at room temperature for 1 hour.
  • Prepare the garlic mash by wrapping a garlic bulb in foil, drizzling it with oil, and roasting for 30-40 minutes until very soft.
  • In a large saucepan, simmer potato in plenty of cold water until softened, about 15 minutes. Drain and return to pan. Mix in cream, butter, and roasted garlic, then bring to a boil. Remove from heat and mash until smooth. Season to taste and cover to keep warm.
  • Begin by heating oil in an ovenproof frying pan that snugly fits the lamb. Place lamb fat-side down in the pan and cook until fat is golden. Turn the lamb and add parsley stems and shallot, cooking until browned. Stir in quince paste, rosemary, stock, and wine, then simmer. Roast for 15 minutes to your desired doneness. Rest covered with foil for 10 minutes before serving on a plate.
  • Bring the pan back to high heat, then toss in butter and a generous amount of fresh parsley leaves. Sauté for about 5 minutes, or until the sauce is reduced and richly thickened.
  • Cut the lamb rack into individual cutlets. Serve the mashed potatoes, lamb cutlets, and green beans in separate bowls. Sprinkle the remaining parsley on top and garnish with lemon wedges before serving.

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