Ingredients
1 rack of lamb with three cutlets for each portion
Oil for frying
For the rosemary sauce
1 litre lamb stock
750ml red wine
2 fresh rosemary sprigs
For the marinade
garlic, paprika, oregano, coriander, rosemary,black pepper and some olive oil
For the vegetable ragout
1 carrot
1 marrow
1 fennel
2 tbsps peas
6 French beans
3 tbsps broad beans
1 tbsp butter for vegetables
Method
For the marinade
Add a little oil to all the marinade ingredients. Rub into the lamb and leave for a minimum of two hours or overnight.
For the rosemary sauce
Put all the ingredients in a pot and let it boil until sauce is thick. Season with salt and pepper.
To cook the lamb
Season the rack cutlet, then brown each side for one minute before transferring to a 180°C oven for 12 to15 minutes. Let it rest.
To cook the vegetables
Boil all the vegetables in salted boiling water, then add the butter to a pan. Sieve the vegetables and add to the pan with butter. Cook for one minute. Season well with salt and pepper. Remove from the heat and serve in the middle of the plate.
Place the rack of lamb on the ragout of vegetables.
Mario Schembri is an Executive Chef & General Manager, Ta’ Frenċ Restaurant, Xagħra, Gozo.