We are very blessed to have a friend who is a chef. On a gathering one evening, he brought gorgeous sexy looking meat for a bbq. Alas, they (and the rest of the crew) wanted steamboat and the meat was kept aside. As we were leaving, C started splitting the meat (I still have 2 pieces of steak in the freezer) and handed us the dorper lamb racks. They are the lamb to have in terms of best quality. The 1. something kg of lamb would have at least costs us AU$40ish if we buy it at retail.
You can just imagine my excitement.
I decided to marinate these gems with some red wine, rosemary and garlic. Then, I was at abit of a loss. Should I roast it or pan fry them? Luck has it that I under cooked them by around 5-10 mins (hey, my first lamb racks, i wasn’t sure how long to cook them for, at least i under cooked it! ;p), and I finished them but quickly searing them on high heat.
Then, I pour the sauces into the pan, stir in some flour and some magic beautiful red wine gravy was born.
Twice Cooked Red Wine and Rosemary Lamb Racks
around 1 kg of lamb racks
1 red onion chopped
2-3 springs of rosemary from the garden
2-3 tablepoon of garlic
2 cups of red wine
Wash and clean racks. Score the meat and marinate with onion, rosemary, garlic, salt, pepper and red wine for around 20 mins or so. Pre heat oven at 200C. Roast meat for around 20 minutes. Rest. Slice cutlets up and sear in high heat for around 1 min on each side.
Gravy-after roasting, keep gravy aside. Pour gravy into pan and add around 1 tablespoon of flour. Stir and stir. When it is thicken, lower heat. Simmer. Serve lamb with gravy and roasted veges.