Roast Lamb with Rosemary and Red Wine
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Ingredients

  • 1 rack of lamb

  • Olive Oil

  • 2 tbsp Cape Culinary Rosemary

  • 2 tbsp Cape Culinary Thyme

  • 2 tbsp Cape Culinary Table Salt

  • 1 tsp Cape Culinary Course Black Pepper

  • 1 Cup Red Wine

  • 3 Cloves Chopped Garlic

  • 1 tbsp Cape Culinary Rosemary Sea Salt Flakes

 

Preparation

  • Lightly brush the rack with olive oil, then sprinkle both sides with half the rosemary, thyme, salt and pepper.

  • Place the rack in a roasting pan and seal.

  • Once sealed, place in preheated (175 degrees) oven.

  • Cook by temperature, Remove the lamb when a thermometer placed dead centre in the meat read 38 degrees for rare and 40 degrees for medium rare and 42 degrees for medium.

  • When the roast is finished, place it on a serving plate and cover with aluminum foil to rest for at least 15 minutes.

  • For the sauce, pour the wine in to the roasting pan, bring to a boil and deglaze.

  • Add the remaining spices. Reduce the sauce, add the butter, and then strain it.

  • Carve the roast into individual chops and pour the sauced over them.

  • Finish by sprinkling 1 tbsp of Cape Culinary Rosemary Sea Salt Flakes on each serving.