Juniper and Rosemary Infused Lamb Racks
Ingredients
- Lamb Racks (4 racks, about 1 kg)
- Fresh Rosemary (2 Sprigs)
- Fresh Peppercorns (1 Teaspoon)
- Juniper Berries (2 Teaspoons, Crushed)
- Sea Salt (To Taste)
- Olive Oil (2 Tablespoons)
- Blanched broccoli (200g)
- Steamed Asparagus (200g)
- Lemon Zest (1 Teaspoon)
Instructions
- Preheat your oven to 400 degrees F.
- Rinely chop the fresh rosemary leaves. In a separate bowl, combine the crushed juniper berries, fresh peppercorns, and sea salt.
- Rub the lamb racks thoroughly with olive oil, then coat them with the rosemary and spice mixture, covering all sides.
- Place the lamb racks on a baking tray and insert into the oven. Cook for about 40 minutes for medium-rare. This will vary depending on the size of rack and your preference.
- Concurrently, steam the blanched broccoli and asparagus until they become vibrant in color and tender-crisp.
- Once your lamb racks are ready, let them rest for 5-10 minutes before slicing.
- Prepare plates by first laying the steamed vegetables as a bed on the plate. Place the sliced lamb on top and garnish with a sprinkle of lemon zest.
Nutritional Information Per Serving
- Calories: 546 Kcal
- Protein: 44g
- Fat: 36g
- Carbs: 10g
Plating
Ensure the bed of bright green vegetables covers the centre of the plate. The lamb, being the star of the dish, should be placed prominently on top of the vegetables. The slices should be arranged subtly overlapping one another, revealing the perfect medium-rare inside. The final sprinkle of lemon zest adds a sprinkling color differentiation. The final dish should evoke rustic charm with the lamb juxtaposed against the vibrant vegetables, all enhanced by a zesty hint of freshness.