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Lamb Rack Confit


  • 2 lamb racks (trimmed of fat)

  • 1lt olive oil

  • 4 garlic cloves, skin on

  • 5 capers

  • 3 sprigs of rosemary

  • 1 kg potatoes

  • 1 brown onion

  • 1/8 red cabbage

  • 50ml Red wine vinegar

  • Salt & Pepper


  • 1.

    Place the olive oil into a large oven–proof saucepan. Add the rosemary sprig and one garlic clove (skin on) into the oil.

  • 2.

    Place the lamb racks into the same saucepan, make sure they are fully submerged. Place into a pre-heated oven at 150C for 45 minutes.

  • 3.

    Chop potatoes and ½ of the onion into cubes. Place into a roasting tray with 2-3 garlic cloves. Drizzle olive oil over and sprigs of rosemary. Season with salt. Roast in an oven set at 200C for 45 minutes.

  • 4.

    Finely shred ½ brown onion and the red cabbage. Splash oil into a pan, bring up to heat, add the cabbage, onion, capers and fry until softened. Season with freshly cracked pepper. Allow to simmer on a low heat for 10 minutes.

  • 5.

    Serve the lamb rack with roasted potatoes and braised red cabbage.


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