Ingredients
- 500g of Lamb Rack (trimmed).
- 1 small Sweet Potato.
- 2 medium Potatoes.
- 2 – 3 Carrots.
- Olive oil.
- 3 – 5 sprigs of Rosemary.
- 3 Gloves of Garlic.
- 6 Broccolini (or ½ head of broccoli).
- Bay Leaves (2 large or 4 – 5 small).
- Salt & Pepper.
- brown onion (only need a few slices).
- 2 cups (500ml) Beef stock liquid.
- 1 Tbs Plain Flour (optional, if you want the Jus to be thicker).
Method
- Pre heat oven to 200°C (fan forced).
- Peel and cut up Sweet Potato, Potatoes and carrots into 1 cm pieces (does not need to be exact).
- Crush and finely chop 2 cloves of garlic and pull half of the rosemary off of the stem (hold the tip of the rosemary and slide your fingers down the stem).
- Put root vegetables into a Pyrex dish (big enough so they are not stacked up). Pour about 2 – 3 table spoons of olive oil (enough to coat the veg), had half the rosemary and garlic. Mix well to ensure that all vegetables are coated.
- Put dish on bottom rack in the over. Using a spatula turn vegetables after 15 minutes to ensure even cooking and that they do not stick (this will take 30 – 40 minutes to cook).
- Slice the left over glove of garlic into 1 – 2 mm slices.
- With a sharp knife make small 1cm slits (1cm deep) every 5cm on the skin of the lamb (should be about 8 – 12 small cuts). Poke your finger in to make the hole slightly bigger.
- Place 1 slice of garlic with 4 or 5 blades of rosemary into each hole. Do this until each hole has rosemary and garlic in it.
- Rub the skin side with 1 – 2 tablespoons of olive oil.
- Put Lamb in oven tray (with a wire rack inside if possible) skin side up and cook for 20 minutes for medium rare (cook a further 5 minutes for medium to well).
- While lamb is cooking finely dice 2 – 3 tablespoons of onion. Put the onion and left over garlic into a saucepan, with a teaspoon of oil and cook until the onions go opaque.
- Add plain flour and fry for 2 – 3 minutes, stirring constantly (do not allow the flour to burn).
- Add the beef stock, left over rosemary, pinch of pepper and bay leaves, and simmer on low – medium heat, stirring occasionally.
- Remove Lamb from oven and allow it to rest on a plate for 5 minutes.
- Put a pot of water on the stove with a pinch of salt, bring to boil.
- Pull the veg out of the oven.
- Put the stems of the Broccolini in the water for about 1 minute. Then submerge them completely for a further 20 – 30 seconds (if using broccoli just into water for 20 – 30 seconds only).
- Poor the juices from the lamb and vegetables (if any) into the Jus.
- Strain the Jus into a jug to remove any lumps.
- Slice the rack into individual pieces.
- For plating place some root vegetables on the centre of the plate. Add 2 – 3 pieces of lamb on top of the vegetables. Put with 2 – 3 Broccolini on the plate, then drizzling some Jus over the lamb and vegetables.