Basque lamb shoulder rack
Spanish flavours from the deli bring lamb shoulder rack to life
6
Serves
20 mins
Prep Time
2 hrs 30 mins
Cook Time
Recipe author
Andrew Clarke
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
Basque lamb rack
600g Quality Mark lamb racks
2 red capsicums
i
2 yellow capsicums
i
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
Shoulder rack
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.
Start Timer
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.
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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.
Energy
1772kJ (423 kcal)
Protein
27.4g
Total Fat
26.5g
Saturated Fat
9.3g
Carbs
13.0g
Dietary Fibre
6.7g
Sodium
1046mg
Iron
3.9mg
Zinc
3.5mg
Vitamin B12
0.5µg
