A twist on Emelia’s Lamb Rack recipe – with Garlic Roasted Potatoes
Emelia’s Sauce range are the only sauces that Palmdale Meats would even consider to stock at their Butcher Shop. The sauces are made from only the highest quality, freshest ingredients. Totally Gluten Free, Preservative Free and Colour Free – they complement, perfectly, the credo of Palmdale Village Meats – Only the best, for the best (that’s you)!
What can you do with them? Well, so much it’s hard to say! However, as a start, Amelia’s brochures all have lovely recipes on them, as does her website.
Palmdale Village Meats would like to offer you yet another recipe. A twist to Emelia’s Rack of Lamb recipe. With the subtle sensations of orange, raspberry and honey, then changing the chips to crunchy Garlic Potatoes, we’re sure you’ll love it as much as we do! Read on for the recipe….
Palmdale’s Twist on Emelia’s Rack of Lamb – with Garlic Roasted Potatoes
- 500 grams of lamb back fillets or 2 large racks of lamb cutlets
- 2 teaspoons Pickled Garlic – separated into 2 x 1 teaspoons
- 3 tablespoons Olive Oil, or Coconut Oil
- 50ml (3 tablespoons) L’Orange Sauce
- 50ml (3 tablespoons) Sweet Serendipity Sauce
- 50ml (3 tablespoons) Worcestershire Sauce
- 500g of White Potatoes – scrubbed (or peeled) and chopped, roughly, into 3-4cm sized cubes. If you are thinking about using Sweet Potatoes – they cook very quickly, are very soft and may not give the same result.
- Seasonings as required.
This might seem like there are a lot of steps – but they are done sequentially, gently and with no rush. Nice and easy does it.
- Start the night before.
- Mix the 3 sauces together with one teaspoon of the pickled garlic. Pour into a bag/container holding the Lamb. Make sure the Lamb is well covered with the mix.
- Marinade the Lamb for at least 2 hours… but overnight is best.
- Switch on the oven to 180oC (160oC fan forced)
- Line a large baking pan with baking paper. This is optional, but will help with the cleaning up AND mixing of the potatoes, oil and garlic later on.
- Drain as much of the sauce off the Lamb as you can, into a small/medium saucepan.
- Place the Lamb in the middle of the roasting pan, and set aside so the lamb can come to room temperature.
- Meanwhile, bring the chunks of potato to the boil in a saucepan with plenty of water – so they aren’t crowded.
- Cook the potato until nicely cooked but NOT soft.
- Drain the potatoes immediately into a large colander – allowing the potatoes to steam off without being crowded. Shake once or twice to rough the edges and allow them to steam. Leave them steaming nicely. They are the last step.
- The lamb should now have reached room temp. Put the pan containing the Lamb into the centre of your oven
- After 10 minutes remove the roast and brush well with the retained sauces – don’t leave the door open on the oven or it’ll reduce the temperature too much.
- Put the Lamb back in the oven for another 10-15 minutes.
- Remove the Lamb, remove from the roasting pan, cover with foil and set aside to rest.
- Switch up your oven to 220oC (200oC fan forced).
- Add the potatoes to the roasting pan with the remaining teaspoon of garlic and the oil.
- Stir the potatoes well to coat them in the oil and garlic. Grabbing the edges of the baking paper and shaking them around might help. Please be careful and don’t burn yourself.
- Put the tray of potatoes into the top of your now hot oven – for 10-15 minutes – or until brown.
- Serve it all together.
- OPTIONAL: While the potatoes are roasting, make a gravy with the sauce in the saucepan. Add a cup of water and a heaped teaspoon of Corn Flour, mix well then simmer lightly until thick. Season to taste.