The Gen XY Lifestyle

Recipe: Roasted Australian Lamb Rack

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Meat & Livestock Australia (MLA) recently organised a Meat Academy masterclass to explore Australian lamb’s versatility and fantastic taste.

MLA’s Lambassador Chef Felix Chong did a demonstration on preparing a roasted Australian Lamb Rack.

During our recent Lambassador trip to Melbourne, Australia, we learnt that beyond being a versatile meat to cook, lamb from Australia naturally contains nutrients like Iron, Zinc, Omega-3 and B Vitamins which are important for our health. There are different ways to receive those nutrients, but Australian lamb has heme iron, which is the easiest type of iron for the body to absorb and use.

Group Executive Sous Chef Felix Chong, MONTI

​Ingredient list for Australian Lamb Rack

80g
2 ribs
20g
2g
10g
50g		Lamb Leg
Lamb Rack
Pistachio
Rosemary
Crepinette
Parma Ham
30g
30g		Black garlic
Kewpie mayonnaise
80g
60g		Broccolini
Butternut Puree
80g
3g
3g
10g		Veal jus
Whole grain mustard
Fresh mint
Unsalted butter

Instructions

  1. ​Debone the lamb, mince it
  2. Season with salt, pepper, chopped pistachio and rosemary
  3. Mould it back onto the lamb rack
  4. Wrap with parma ham and Crepinette
  5. Vacuum packed and sous vide at 60.5 degrees for 45 minutes
  6. Deep fry until golden brown

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