2 x 4-6 rib racks of lamb trimmed & frenched
1 tsp olive oil
2 cloves garlic
1 tsp chefs salt
1 tsp dried tarragon
combine together 1/2 cup fine table salt, 2 tbsp sweet paprika, 2 tbsp garlic salt, 1 tsp ground black pepper, 1 tsp ground white pepper. Use as required to season meat and poultry.
1 tsp olive oil
1 shallot finely chopped
150ml beef or lamb stock
1 tsp vinocotto or blasamic vinegar glaze
100g dark chocolate finely chopped
50g butter diced and frozen
salt & pepper to taste
Take racks of lamb out of refrigerator 30 minutes before cooking. Rub the racks of lamb with a teaspoon of olive oil, sear in a very hot frying pan to brown for a minute. remove racks of lamb from pan and set aside to cool. Reserve frying pan to deglaze and make sauce.
Mash garlic with chefs salt, then add butter and tarragon. Coat the meaty side of the lamb racks with the butter mixture and place on baking tray with buttered side up. Roast in a 200c pre-heated oven for 10 minutes then reduce the oven temperature to 170c for a remaining 5 minutes. Lamb should be cooked to medium rare with an internal temperature of 57c when tested with a meat thermometer. Rest lamb for 10 minutes before carving.
Heat frying pan that lamb was browned in with 1 tsp olive oil. Add chopped shallots and brown.Deglaze pan with Shiraz, let it simmer for a minute then add stock. Simmer until liquid is reduced by half. Strain reduction into a small saucepan, reheat on medium heat, add vinocotto and chocolate. Stir until chocolate is melted, then whisk in frozen butter to thicken sauce. Season to taste.
Serve with some roasted beetroot and carrots.
Try with our 98 point 2019 UMAMU Shiraz.