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Roasted lamb racks with white wine, honey & fennel
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Create a delicious and impressive lamb shank dinner with ease.
Ingredients:
  • 250ml (1 cup) dry white wine
  • 80ml (1/3 cup) honey
  • 3 (about 400g each) lamb racks (6 cutlets on each rack), French trimmed
  • 18.20 gm olive oil
  • 3 small parsnips, peeled, halved lengthways
  • 1 bunch baby (Dutch) carrots, trimmed, peeled
  • 1 whole garlic bulb, cloves removed, peeled
  • 62.50 ml chopped fresh oregano
  • 20.00 ml fennel seeds
  • 11.80 gm wholegrain mustard
  • Crusty bread, to serve
Instructions:
  • In a small saucepan, mix together the wine and honey. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 2 minutes.
  • Preheat the oven to 220°C. Season the lamb with salt and pepper, then brown it in a hot roasting pan with oil for 3 minutes. Transfer to a plate.
  • Combine parsnip, carrots, and garlic in the roasting pan, ensuring they are coated in oil. Sear until just beginning to brown. Add lamb to the pan, pour in the wine mixture, then press oregano and fennel seeds onto the lamb. Bring to a boil, then bake in the oven for 20 minutes or until lamb reaches desired doneness and vegetables are almost tender.
  • Pour the flavorful pan juices into a small saucepan, adding about 1/4 cup. Mix in the mustard and heat gently over medium heat until warmed through.
  • Return the roasting pan to the oven until the lamb and vegetables are browned and tender, about 5 minutes. Cover with foil and set aside to rest for 5 minutes.
  • Plate the lamb and vegetables alongside the mustard sauce and crusty bread.

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