Recipe: Roasted Australian Lamb Rack

By Staff Writer | October 11, 2022 0 Comments

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

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​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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