Sticky Balsamic Lamb, honeyed Carrots & mash

When sticky Balsamic Lamb Rack with honeyed Dutch Carrots and Potato mash is on the menu at my house, you know you’re in for a treat! Whilst this recipe does require a bit more skill, its a fairly quick dinner, and definitely worth it!

 

Sticky Balsamic Lamb Rack with honeyed Dutch Carrots and Potato mash - feeds 4

  • 4 x Frenched Lamb Racks (3 -4 cutlets per serve)
  • 2 tspn crushed garlic
  • 4 sprigs fresh Thyme prigs
  • 4 fresh rosemary springs
  • 1/4 cup olive oil
  • 3 tbspn Balsamic glaze
  • 1/2 cup Orange juice
  • 1 tbspn Berry jam or jelly (to make the sauce extra sticky)
  • 2 bunches Dutch Carrots (also known as baby Carrots)
  • Honey, to drizzle
  • 500g desiree potatoes
  • 125g butter
  • 250ml cream
  • Salt and pepper

  1. Preheat oven to 180 degrees celsius.
  2. Bring a pot of salted water to the boil.
  3. Wash and trim carrots.
  4. Wash, peel and cut potatoes into cubes.
  5. Place carrots in a roasting pan and drizzle with honey.
  6. Bake carrots for 25 mins or until softened.
  7. Place cubed potatoes into boiling water and cook for 25 mins or until softened. Drain.
  8. Meanwhile, combine garlic, herbs, oil and Balsamic glaze in a large bowl and whisk until combined.
  9. Place lamb racks into mixture and coat well.
  10. Cook the lamb in a hot frypan, browning each side and allowing to cook to your liking. You can test the meat’s ‘doneness’ by gently prodding with a knife or your finger. If it’s soft, it’s cooked to medium-rare, medium is springy but soft, medium-well is firm and well done is very firm.
  11. Allow the lamb to rest for 10 mins before serving so all the juices run off.
  12. Add the OJ and Berry jam to the remaining marinade mixture and reduce in fry pan until it becomes slightly thick and syrupy.
  13. Using a potato masher, mash the potatoes in the pot, slowly adding the butter and cream until all combined. If you want decadent, silky mash, pass through a sieve before seasoning.
  14. Once cooked, remove carrots from oven.
  15. Serve lamb racks drizzled with extra Balsamic sauce, potato mash and carrots.

 

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