Jul 13 2026
Restaurants›LaSalle Grill›Rack Of Lamb* (hawke's Bay New Zealand) Recipe

Rack Of Lamb* (hawke's Bay New Zealand) Recipe

Inspired by LaSalle Grill
Time1h
Serves4

Horseradish Whipped Potatoes, Beurre Rouge

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Ingredients

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Rack of Lamb

Horseradish Whipped Potatoes

Beurre Rouge

Method

Rack of Lamb

  1. 1

    Prepare the Lamb

    Preheat your oven to 200°C (400°F). In a bowl, mix olive oil, minced garlic, chopped rosemary, salt, and black pepper to create a marinade. Rub this mixture all over the rack of lamb, ensuring it's evenly coated.

  2. 2

    Roast the Lamb

    Place the marinated rack of lamb on a roasting pan and roast in the preheated oven for about 20-25 minutes for medium-rare, or until the internal temperature reaches 60°C (140°F).

  3. 3

    Rest the Lamb

    After roasting, remove the lamb from the oven and let it rest for 10 minutes before slicing.

Horseradish Whipped Potatoes

  1. 4

    Prepare the Potatoes

    In a large pot, bring salted water to a boil. Add the cubed potatoes and cook until tender, about 15-20 minutes. Drain the potatoes and return them to the pot.

  2. 5

    Whip the Potatoes

    Add butter, heavy cream, prepared horseradish, salt, and black pepper to the potatoes. Use a potato masher or a hand mixer to whip until smooth and creamy.

Beurre Rouge

  1. 6

    Prepare the Sauce

    In a saucepan, combine red wine and minced shallots. Bring to a boil and reduce the mixture until it's thickened, about 10 minutes.

  2. 7

    Finish the Sauce

    Lower the heat and whisk in the butter, piece by piece, until the sauce is smooth and emulsified. Season with salt and black pepper to taste.

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