Rack Of Lamb Recipe
Roast Garlic Rub | Fig Compote | Carrot Purée | Romanesco
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Ingredients
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Rack of Lamb
Method
Cooking Instructions
- 1
Prepare the Garlic Rub
Preheat the oven to 400°F (200°C). In a small bowl, mash the garlic cloves and mix with olive oil, rosemary, thyme, salt, and pepper to form a paste.
- 2
- 3
Roast the Lamb
Roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Remove from oven and let rest for 10 minutes before slicing.
- 4
Make the Fig Compote
In a saucepan over medium heat, combine figs and balsamic vinegar. Add a splash of water if needed to prevent sticking. Cook for about 10 minutes, until figs are soft and the mixture thickens.
- 5
Prepare the Carrot Purée
Peel and chop carrots, then boil in vegetable broth until tender, about 15 minutes. Drain and transfer to a blender. Add butter and blend until smooth. Season with salt and pepper to taste.
- 6
Prepare the Romanesco
Cut the romanesco into small florets. Steam or blanch until bright green and tender, about 5-7 minutes.
- 7
Plate the Dish
Slice the rack of lamb and serve with a generous spoonful of fig compote, carrot purée, and steamed romanesco.