Rack of lamb with lamb croquettes

Rack of lamb with lamb croquettes
Serves: 
6 - 8
Preparation Time: 
30 mins
Cooking Time: 
4 hours
Ingredients: 

Lamb Rack

  • 5 x Farm88 traditional lamb racks
  • 60mls oil
  • 1tbsp Dijon mustard
  • 400g breadcrumbs
  • 250g flat leaf parsley leaves, finely chopped
  • 1tbsp , finely chopped
  • 2 cloves garlic, crushed

Lamb Croquettes:

  • 1kg Farm88 lamb neck
  • 60mls olive oil
  • 125g plain flour
  • 25g garlic, chopped
  • 120g brown onion, diced
  • 200g celery, diced
  • 140g carrots, peeled, diced
  • 4 sprigs thyme
  • 4 sprigs rosemary
  • 1 litre stock
  • 125g plain flour
  • 300g panko breadcrumbs
  • Vegetable oil for frying
Method: 
  1. Preheat oven to 160°C. Rub some oil into the lamb, season and dust with flour. Heat some oil in a large frying pan, add lamb and cook for 5-7 minute, turning occasionally. Place lamb necks in a baking dish.
  2. Heat remaining oil in a pan. Add garlic and onions, cook for 3minutes, add celery, carrots herbs and stock. Add crushed tomatoes and tomato paste, red wine and season with salt and pepper. Bring to the boil, simmer for 5 minutes. Pour sauce into the baking dish. Cook in oven for 3 1/2 hours.
  3. Increase oven to 180°C, cook for a further 30 minutes uncovered. Remove and leave to cool.
  4. Shred meat remove any bones and shape into logs. Place eggs, flour and breadcrumbs in separate bowls. Use floured hands to roll croquettes in flour. Shake off excess, dip in egg and then breadcrumbs. Place on a lined baking tray.
  5. Add oil to a deep fryer, set to 180°C. Cook croquettes in batches, turning occasionally, for 1-2 minutes. Transfer to a tray lined with paper towel.

Lamb Rack Method:

  1. Set oven temperature to 200°C, full fan. Brush racks with oil and season. Heat oil in a frying pan. Add the lamb and cook for 5 minutes, turning occasionally. Transfer to a baking dish. . Cook in oven for 15-20 minutes for medium-rare.

  2. Serve Lamb racks with croquettes, petit salad leaves, jus, carrot puree, peas and micro herbs.

Tips:
  • A temperature probe is a great asset to have in the kitchen. For a perfect medium – rare finish, lamb racks should be 53◦C. Always ensure to check the temperature at the thickest part of the meat.
  • Try adding any spice mix to the lamb racks before cooking.

Recipe kindly provided by Australian Beef & Lamb (MLA)

Results may vary.