Australian Rack Of Lamb Recipe

Name: Roy's Waikikis AUSTRALIAN RACK OF LAMB Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Australian
Ingredients: 1 kg Rack of lamb; 4 cloves Garlic; 2 tbs Fresh rosemary; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 500 g Brussel sprouts; 100 g Parmesan cheese; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 250 ml Hawaiian coffee porter; 500 ml Beef stock; 2 tbs Butter; 2 tbs Shallots; to taste Salt; to taste Black pepper

Inspired by Roy's Waikiki

Time2h

Serves4

Parmesan Brussel Sprouts | Hawaiian Coffee Porter Demi-Glace

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Ingredients

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Lamb

2.2 lb (1 kg) Rack of lamb

4 cloves Garlic

2 tbs Fresh rosemary

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Parmesan Brussel Sprouts

1 1/8 lb (500 g) Brussel sprouts

3 1/2 oz (100 g) Parmesan cheese

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Hawaiian Coffee Porter Demi-Glace

1.06 cup (250 ml) Hawaiian coffee porter

2 1/8 cup (500 ml) Beef stock

2 tbs Butter

2 tbs Shallots

to taste Celtic sea salt

to taste black pepper

Method

Lamb Preparation

Marinate the Lamb

In a bowl, combine minced garlic, rosemary, olive oil, salt, and black pepper. Rub this mixture over the rack of lamb and let it marinate for at least 1 hour, preferably overnight.

Roast the Lamb

Preheat the oven to 200°C (390°F). Place the marinated rack of lamb on a roasting pan and roast for about 25-30 minutes for medium-rare, or until desired doneness. Let it rest for 10 minutes before slicing.

Parmesan Brussel Sprouts Preparation

Prepare the Brussel Sprouts

Trim and halve the brussel sprouts. Toss them with olive oil, salt, and pepper.

Roast the Brussel Sprouts

Spread the brussel sprouts on a baking sheet and roast in the oven (alongside the lamb) for 20-25 minutes, or until golden and tender. Remove from the oven and sprinkle with grated Parmesan cheese before serving.

Hawaiian Coffee Porter Demi-Glace Preparation

Make the Demi-Glace

In a saucepan, melt butter over medium heat. Add shallots and sauté until translucent. Pour in Hawaiian coffee porter and beef stock. Bring to a boil, then reduce heat and simmer until the sauce is reduced by half. Season with salt and pepper to taste.