This recipe is perfect for entertaining guests or a cosy night at home with your loved ones. Lamb is a tricky meat to get just right, but Holiday Inn Maadi has graciously made it as easy as possible! Give it a try.
Ingredients:
320 g rack of lamb, trimmed
60 g potatoes
40 g onion
40 g tomatoes
40 g eggplant
40 g sweet peppers (red, orange and yellow)
40 g breadcrumbs
40 ml tomato juice
60 ml jus (meat juices from cooking)
20 g Dijon mustard
20 ml olive oil
20 g of garlic
5 g thyme (fresh)
20 g butter
Salt and pepper to taste
Preparation:
Brown jus
Wash and blanch lamb bones, then roast with diced carrot, onion, garlic and celery until the bones turn brown. Place the bones in the stock-pot and add water, then cook on a low flame for a couple of hours until it produces a brown stock.
Strain the stock and reduce it to half by heating in pan over medium flame until one third of the original volume remains. Now add fresh thyme and cook further to obtain the aromatic flavor and finish with 1/4 teaspoon of butter. 60 ml jus is required for one portion of lamb rack. The sauce can be prepared well in advance and can be reheated prior to serving.
Rack of lamb
Marinate the lamb with salt, pepper, thyme and put aside for 1 hour. Sear the rack on a hot plate and coat with breadcrumbs, thyme and butter. Cook in a preheated oven for 18 minutes, at 200C for medium cooked lamb.
