Basque lamb shoulder rack

Spanish flavours from the deli bring lamb shoulder rack to life

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Serves

6

Prep Time

20 mins

Cook Time

2 hrs 30 mins

Pillage the deli section of the supermarket and this lamb shoulder rack becomes a boujee centrepiece to impress guests. In winter, this dish is great served with couscous or buttery mashed potatoes. In summer we love it with a fresh spinach salad tossed with a little red wine vinegar dressing.

Tip: Use the grilled capsicums from the deli counter and simply add in with the chopped tomatoes for a smokey flavour.

Recipe is courtesy of our friends, Greenlea Butcher Shop

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Ingredients

  • 600g Quality Mark lamb racks

  • 2 red capsicumsi

  • 2 yellow capsicumsi

  • 1 red onion

  • 6 garlic cloves

  • 1 red chilli

  • 2 bay leaves

  • 1 preserved lemon

    finely diced, zest only
  • 50ml extra virgin olive oil

  • 500ml beef stock

  • 100ml white wine

  • 1 Tbsp oregano

  • 400g chopped tomatoes

  • 30g butter

  • 170g marinated artichoke hearts

  • 80g green olives

    pitted
  • 80g feta cheese

  • 1 Tbsp red wine vinegar

  • 2 Tbsp chopped fresh parsley

  • 1 ½ Tbsp soft brown sugar

  • salt and pepper

  • basil leaves

    to serve
  • mint leaves

    to serve

Method

1

Pre-heat the oven to 150ºC.

2

Thinly slice capsicums, garlic, red onion and chilli.

3

Cut each lamb rack in half (into double cutlets), season with salt and pepper.

4

In a large heavy - based pan, sear the racks with a little oil, to give colour to the racks. Then remove from the pan.

5

In the same pan, add olive oil, butter, red onion, chilli, garlic, bay leaves and capsicum. Cook over medium heat, until they begin to soften, then deglaze with wine.

6

Reduce wine by ¾, then add chopped tomatoes, oregano, vinegar, brown sugar and beef stock or broth. Simmer for 10 minutes.

7

Add the cutlets to the pan or alternatively, you could transfer to a casserole dish, cover with baking paper and wrap it tightly in tin foil, then place in the oven for 2 ½ hours.

8

The lamb should be very tender and almost falling from the bone, add in the preserved lemon, drained artichokes, olives and chopped parsley.

9

Season then serve garnished with crumbled feta, fresh basil and mint leaves.

Nutrition Information per Serving (518g)

This nutrition analysis is based on 6 serves and does not include the fresh herbs to serve.

Energy1772kJ (423 kcal)
Protein27.4g
Total Fat26.5g
Saturated Fat9.3g
Carbohydrate13.0g
Dietary Fibre6.7g
Sodium1046mg
Iron3.9mg
Zinc3.5mg
Vitamin B120.5µg