roasted australian lamb rack

with oven fries and herb vinegar recipe

Recipe Serves 4

AUSTRALIAN LAMB

• 2 Australian lamb racks, frenched
• olive oil, for coating
• salt and freshly ground pepper, to taste
• 1 tablespoon yellow mustard seeds
• 1 tablespoon fresh oregano leaves, chopped, or 2 teaspoons, dry

HERB VINEGAR

• ½ cup fresh mixed herbs, chopped (try mint, tarragon, marjoram, thyme, or rosemary)
• 2 teaspoons lemon zest
• 1 cup white wine vinegar

OVEN FRIES

• 6 potatoes, cut into wedges
• 2 tablespoons olive oil
• sea salt and pepper to taste

OPTIONAL, TO SERVE

• green salad and cucumber or vegetables of choice

1. Brush the racks of lamb with oil and season with salt and pepper to taste. Scatter the mustard seeds and oregano on a plate and press the meat side of the lamb into the mixture to coat. Cover and refrigerate 1-2 hours or overnight.
2. To make the herb vinegar, place the herbs, vinegar and lemon zest in a food processor and process for a few seconds just to combine. Pour into a jar or small bowl and set aside.
3. To make the fries, preheat oven to 400°F. Brush the potatoes with oil and season with salt and pepper to taste. Place on an oven tray and bake for 25-30 minutes or until browned and crisp.
4. When the potatoes have been in the oven for 10 minutes, place lamb racks in a roasting pan meat side up, and roast for 12-15 minutes for medium-rare, which will be the most tender and moist, or until cooked as preferred. For medium-rare, the meat will be browned and still springy when pressed. The internal temperature will be 130-140°F. Transfer to a warm plate, cover loosely with foil and allow to rest for 5 minutes. Serve the racks with the oven fries, herb vinegar and, if desired, a salad.

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