← All recipes

Crusted rack of lamb with red wine jus and chargrilled baby carrots

A home-style Crusted rack of lamb with red wine jus and chargrilled baby carrots made with Olive Oil and Tomato Pur E. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tbsp
• 1 tbsp
• 2 tbsp

Method (preview)

1. 1

   For the lamb, season the lamb with salt and freshly ground black pepper.

2. 2

   Heat a dry ovenproof frying pan then add the lamb rack, skin-side down.

3. 3

   Sear the meat on all sides then transfer to the oven to cook for 8-10 minutes.

4. 4

   Meanwhile, place the breadcrumbs, chives, parsley, pine nuts and oil into a food processor and pulse until smooth.

5. 5

   Remove the lamb from the oven and press the crust mixture onto the outside of the rack.

6. 6

   Return to the oven for 3-5 minutes, or until the crust is golden-brown and the lamb is cooked to your liking.

7. 7

   For the red wine jus, heat the wine in a small frying pan over a medium heat.

8. 8

   Crumble in the beef stock cube and add the tomato purée.

9. 9

   Bring to the boil and reduce for 4-5 minutes.

10. 10

    Remove from the heat, add the butter and stir to create a glossy sauce.

11. 11

    For the chargrilled carrots, heat a griddle pan until hot, then add the carrots and oil and cook for 8-10 minutes, turning occasionally, until the carrots are tender and cooked through.

12. 12

    To serve, cut the lamb into separate cutlets and place onto a plate.

13. 13

    Place the carrots alongside and spoon the red wine jus around the edge of the plate.