Rack of Lamb

Rack of Lamb with Romesco Sauce.

Prep time

15 min

Cook time

30 minutes

Origin

Wales

Ingredients:

  • French Trimmed Rack of Lamb
  • Red Onion
  • Red Peppers
  • Large Tomatos
  • Garlic Cloves
  • Almonds
  • Vinegar
  • Sumac
  • Extra Virgin Olive Oil
  • Salt & Pepper
  • Chopped Mint & Parsley

Products used:

Method

Step 1 - Charring Your Vegetables

Peel & half the onion and add it to a cast iron skillet along with your red peppers, tomato, and garlic cloves. Add a dash of extra virgin olive oil and season with salt. Put it in the Woody Oven at high temperature, until they become charred and black on the outside. 


Rotate the contents of your skillet to ensure everything chars relatively evenly.

Step 2 - Toast Your Almonds

Remove the charred vegetables from the skillet and add your almonds. Lightly toast them in the Woody Oven. 

Step 3 - Making Romesco

Peel the charred exterior from your vegetables and combine with the toasted almonds. - You have two options: Use a pestle and mortar or a blender. Both will offer different levels of consistency. Once combined add a sprinkle of salt and pepper, a dash of vinegar and a tea spoon of sumac. The Romesco is now complete.

Step 4 - Heat Up Your Cast Iron Skillet

Put some oil inside your cast iron skillet - put the skillet inside the Woody Oven and allow it to heat up. Use caution as the entirety of the skillet will heat up wear adequate hand protection.

Step 5 - Rendering The Fat

Remove your cast iron skillet from the Woody Oven ensuring you protect your hands and surfaces. Season your lamb with a glug of olive oil, salt and pepper. Place the lamb into the skillet fat side down - maximising the surface area of the pan. Add a small amount of pressure to the lamb.

Step 6 - Cooking Your Lamb

Once the skillet stops 'sizzling' place your skillet in the Woody Oven - once the fat has fully rendered rotate the lamb, reduce the heat and put the door on your Woody - Roast the lamb like you would a conventional oven ensuring the lamb has cooked through. Tip: A temperature probe is really useful in this situation.


Lamb Internal Temperatures:

  • Rare: 60°C
  • Medium Rare: 63°C
  • Medium: 71°C

Step 7 - Finishing

Put a generous bed of your romesco sauce to the bottom of your plate. Slice your rack into lamb chops and arrange them over romesco and finish with some chopped mint and parsley. Enjoy!

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