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How To make Rack Of Lamb with Bacon Vinaigrette
2 Trimmed lamb racks
- 8 ribs each 1/4 c Olive oil
2/3 c Red wine vinegar
1 ts Minced garlic
1 ts Ground coriander
1 ts Kosher salt
1 ts Ground black pepper
1/2 lb Bacon; cut in 3/4-in pieces
1/2 c Low-sodium chicken broth
1 tb Dijon mustard
HAVE YOUR BUTCHER trIM the racks, exposing the bone. Remove the outer layer of fat and discard. Lay the racks in a glass dish and sprinkle with 1 tablespoon oil, 1/4 cup vinegar, garlic, coriander, salt and pepper. Cover and let stand at room temperature for 1 hour. Preheat oven to 450F. Pat racks dry and place fat side up in a roasting pan. Place in oven for 10 minutes, reduce heat to 350F and continue to roast another 15 minutes for medium rare, 18 to 20 minutes for medium. Meanwhile, place the bacon in a 10-inch skillet over medium heat and cook 3 to 4 minutes. Set the skillet
aside. Remove the lamb from the oven and pour out the fat. Add chicken broth and stir to dissolve and scrape up any brown bits that have stuck to the bottom of the pan. Pour liquid into the skillet with the bacon. When it's time to put dinner on the table, cut the racks into chops and arrange them on a platter. Pour any juices from the lamb into the saucepan. Place the skillet over high heat, bring to a boil and add the mustard. Remove from the heat, beat in the rest of the oil and pour the sauce over the lamb.
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Lamb Roast with Streaky Bacon & Pistachio Dressing | Woolworths
An easy roast lamb recipe that makes a delicious family dinner. Can be made with Lamb Rack Roasts as well as pesto dressing.
Prep: 20 mins | Cook: 1¼ hours | Serve: 6
Ingredients:
1.4kg easy carve lamb leg roast
1 tablespoon Woolworths Select Spanish classic olive oil
2 teaspoons Woolworths Select Italian dried herbs
250g rindless streaky bacon
6 Cream Delight potatoes
2 cups Woolworths Select chicken stock
Pistachio dressing
½ cup Woolworths Select pistachio kernels, toasted
½ cup fresh continental parsley leaves
1 small garlic clove
2 tablespoons lemon juice
2 tablespoons warm water
1 teaspoon Woolworths Select honey
½ cup Woolworths Select Australian extra virgin olive oil
Directions:
1. Preheat oven to 200°C fan-forced. Remove kitchen string from lamb. Rub oil and Italian herbs over lamb. Layer the streaky bacon over the top of the lamb and tie at 3cm intervals with kitchen string.
2. Place lamb in a large baking paper-lined roasting pan. Place potatoes around lamb. Pour stock over potatoes. For a 1.4kg leg, roast for 1¼ hours for medium or until lamb is cooked to your liking. See Tip2.
3. Meanwhile for Pistachio dressing, place pistachios, parsley, garlic, juice, water, honey and oil in bowl of a food processor. Process until smooth. Season to taste.
4. Transfer lamb to a plate. Rest lamb for 15 minutes, loosely covered with foil. Place potatoes on a tray and keep warm. Strain cooking juices into a clean pan. Bring to the boil, cover and keep warm until ready to serve.
5. Carve lamb and serve with reserved pan juices. Cut a cross in the top of each potato and squeeze open, spoon over pistachio dressing.
Tip 1: Swap easy carve lamb with lamb rack roasts in this recipe and omit the streaky bacon.
Tip 2: When roasting lamb on the bone allow 25 minutes per 500g at 200C fan-forced as a guide.
Tip 3: Swap for the pistachio dressing for Woolworths Select pesto in this recipe.
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