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Pan Roasted Lamb Rack

Recipe by Neil Perry from Neil Perry Rockpool Sessions

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Pan Roasted Lamb Rack is a delicious dish, roasted slowly to ensure it's meat retains it's moisture; giving it a fantastic succulence. Served with Red Braised Vegetables and Potato Gratin, the dish is bound to make an outstanding Sunday Roast.

Ingredients

4 lamb back straps, cap fat on slow roasted 60c for 1.5 hours
sea salt
Extra Virgin Olive Oil
Red Braised vegetable to serve see recipe
Potato gratin to serve see recipe

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Method

Heat a large heavy-based frying pan with extra virgin olive oil.
Season the cooked lamb back straps well with sea salt and sear over a high heat, turning the lamb occasionally; not too often, so a nice crust can form.
Remove the lamb from the heat once seared on all sides and leave to rest in a warm place for 10 minutes.
While the lamb back straps are resting,heat the red braised vegetables in a saucepan and place the hot potato ratin under a medium-hot grill to colour.
Place the red braised vegetables down the centre of 4 plates.
Slice the lamb in 2-3cm thick slices and place over the vegetables.
Splash with extra virgin olive oil and season with freshly ground pepper.
Serve with the potato gratin.

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Recipe Rating

What do you think?

Craig84 September 2010

I have been lucky enough to enjoy the potato Gratin at Neils Rockpool Bar and Grill.....very naughty but beautiful......I believe the temp needs to be hotter...perhaps 180c

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Just trying to help January 2010

Ivan, the roasting comes before you sear it. The roasting has already happened by the time you start watching. It's been cooked for 1.5 hrs at a low heat (60 degrees C). That's why it's described as an ingredient .... a slow roasted piece of lamb backstrap ... which you then sear then rest.

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Ivan January 2010

looks mouthwateringly yummy, but i don't get it. Its a slow roasted lamb recipe, but the recipe doesn't mention roasting. Neil mentions roasting in the video, but all he does is sear the lamb then let it cool - no slow roasting!! When do i roast it? After i sear it or after it rests??

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castor September 2009

Mr. Hi you lucky basterd

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