Local Treasure Recipe
Slow Roasted Rack of Martin Emigh Lamb with Ash Roasted Nantes Carrots, Spring Sorrel and English Pea “Tzatziki.”
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Lamb
Preheat your oven to 300°F (150°C). Season the rack of lamb with salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the lamb on all sides until browned, about 3-4 minutes per side. Transfer the lamb to a roasting pan.
Roast the Lamb
Place the roasting pan in the preheated oven and roast the lamb for about 2 hours, or until it reaches an internal temperature of 135°F (57°C) for medium-rare. Remove from oven and let rest for at least 10 minutes before carving.
Prepare the Carrots
While the lamb is roasting, prepare the Nantes carrots. Toss them with 1 tablespoon of olive oil, salt, and pepper. Wrap them in aluminum foil and place them in the oven alongside the lamb for the last 30-40 minutes of roasting.
Make the Pea Tzatziki
In a food processor, combine the Greek yogurt, garlic cloves, lemon juice, and remaining 1 tablespoon of olive oil. Blend until smooth. Fold in the fresh spring sorrel and English peas. Season with salt and pepper to taste.
Serve
Carve the lamb into chops and serve alongside the ash-roasted Nantes carrots and a generous dollop of English pea tzatziki.