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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.


  • 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


  • 1.

    Heat a large heavy-based frying pan with extra virgin olive oil.

  • 2.

    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.

  • 3.

    Remove the lamb from the heat once seared on all sides and leave to rest in a warm place for 10 minutes.

  • 4.

    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.

  • 5.

    Place the red braised vegetables down the centre of 4 plates.

  • 6.

    Slice the lamb in 2-3cm thick slices and place over the vegetables.

  • 7.

    Splash with extra virgin olive oil and season with freshly ground pepper.

  • 8.

    Serve with the potato gratin.

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Posted by Craig84Report
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