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Tricia's Rack of Lamb

A rack of lamb with special sauce/marinade sits on a bed of layered mashed potato and caramalised onions with marinade



  • 1.

    Marinade - mix all ingedients together and adjust to make a paste (not thick) and cover rack of lamb. Leave for about an hour

  • 2.

    Keep some marinade to add to onions and cook with one teaspoon of cooking oil

  • 3.

    cook rack of lamb, occasionally basting with sauce on 180C for about 30-45 mins depending on how you like your meat cooked.

  • 4.

    When serving I spread the onions over the base of the plate (about 15 cm diameter) and then layer the potato on top of the onions and pat the potato down to roughly cover the onions. I then place the rack of lamb on top of the potato


I put aluminium foil over the ends of the rack but i think everyone knows that. Also good to put foil over the rack of lamb for the first 15 mins so the sauce/ marinade doesn't crisp too soon.

If the marinade is not too strong for you I add a little red/white wine and drizzle lightly over the meal

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Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Tricia's Rack of Lamb.


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