French Cut Oven-roasted Nz Lamb With Loft Zap Demi Glace Recipe

Prepare and season lamb

Remove lamb from refrigerator 30 minutes before cooking to come to near room temperature. Pat dry with paper towels. In a small bowl combine kosher salt, black pepper, crushed rosemary, dried thyme, ground coriander, smoked paprika and garlic powder. Rub the lamb rack all over with 2 tbs olive oil, then evenly coat the meat side (and exposed fat) with the herb-spice mixture, pressing to adhere.

Roast lamb

Preheat oven to 200°C (390°F). Place the seasoned rack, bone side down, on a roasting rack set over a rimmed baking sheet. Roast for 15 minutes at 200°C to develop color, then reduce oven temperature to 180°C (355°F) and roast for an additional 12–18 minutes for medium (internal temperature 60–62°C) or 18–22 minutes for medium-well (internal temperature 65–68°C). Use an instant-read thermometer inserted into the thickest part of the meat, not touching bone, to confirm doneness.

Rest and carve

Remove the rack from the oven and transfer to a cutting board. Tent loosely with foil and rest 10–12 minutes to allow juices to redistribute. For half-rack serve 3–4 bones; for full-rack serve 8 bones. Carve between the bones into individual chops or slice the rack into two or more portions as desired.

Place potatoes and parsnips in a medium saucepan and cover with cold water by 2 cm. Add a generous pinch of salt and bring to a simmer over medium heat. Cook until very tender, about 15–20 minutes. Drain well and return to the warm pot to briefly dry for 1 minute over low heat.

Warm milk and cream together in a small saucepan until just simmering. Pass potatoes and parsnips through a ricer or mash until very smooth. Stir in butter until melted, then gradually whisk in warm milk-cream until the purée is silky and reaches desired consistency. Season with sea salt and white pepper to taste. Keep warm, covered, until plating.

Preheat oven to 200°C (if not already at temperature from lamb). Toss baby carrots and asparagus with 2 tbs olive oil, 1 tsp salt and 1/2 tsp black pepper. Spread on a rimmed baking sheet in a single layer.

Roast vegetables in the oven for 10–15 minutes until carrots are tender and asparagus is bright and just tender-crisp. Alternatively, blanch carrots 4–6 minutes then sauté briefly with a knob of butter for a glossier finish. Keep warm for plating.

In a small saucepan over medium heat, add 1 tbs butter and gently sweat the minced shallot and smashed garlic for 2–3 minutes without browning, just to soften and release flavor.

Add the dry red wine to the pan and simmer until reduced by about half, scraping any browned bits. Add the beef demi-glace and fresh thyme sprigs, then reduce the heat to low and gently simmer for 6–8 minutes to meld flavors and slightly thicken. Stir in 1 tsp soy sauce and season with 1/4 tsp black pepper.

Remove thyme sprigs and garlic. Off heat, whisk in the cold 30 g butter, one small piece at a time, to create a glossy emulsified sauce (the 'Loft zap'). Taste and adjust seasoning. Keep warm; reheat gently before plating if necessary.

On each plate spoon a generous portion of the potato-parsnip purée slightly off-center. Arrange 3–4 carved lamb chops (for half-rack portion) or 8 chops (full-rack) leaning against each other on top of the purée. Fan the seasonal vegetables alongside.

Using a spoon, drizzle 2–3 tbs of the Loft zap demi-glace over the lamb and a light spoon of sauce around the purée for presentation. Finish with a small sprig of fresh thyme or microgreens if desired.

Serve immediately with the chosen side: Loft mixed green salad, steamed jasmine rice, or coconut jasmine rice. For best results, accompany with a red wine or robust accompaniment.