Premium Australian Pasture-Raised French Rack of Lamb Steak
Enjoy an Exotic Lamb Dish at Home! Grilled Australian Pasture-Raised French Rack
Experience the finest cut of lamb, Australian Pasture-Raised French Rack, renowned for its golden marbling. Simply pan-sear or grill it for an exquisite dish rivaling that of a high-end restaurant. Perfect for a special occasion, this recipe promises a delightful culinary journey.
Main Ingredients
- 4 racks of Australian Pasture-Raised French Rack of Lamb
- 1 potato
- 1/2 carrot
- 4 mini bell peppers
- 1 Tbsp butter
- 1 Tbsp olive oil
Lamb Marinade
- 1/2 Tbsp dried oregano, minced
- 1/2 Tbsp garlic, minced
- Pinch of salt
- Pinch of black pepper
- 1 Tbsp olive oil
- 1/2 Tbsp dried oregano, minced
- 1/2 Tbsp garlic, minced
- Pinch of salt
- Pinch of black pepper
- 1 Tbsp olive oil
Cooking Instructions
Step 1
Prepare 4 racks of Australian Pasture-Raised French Rack of Lamb. This cut is celebrated for its tender texture, abundant juices, and rich aroma.
Step 2
Place the French racks on a clean kitchen towel and gently pat them dry to remove any excess moisture or blood. This step ensures a cleaner flavor profile.
Step 3
In a small bowl, combine all the marinade ingredients: minced dried oregano, minced garlic, salt, pepper, and 1 tablespoon of olive oil. Rub this mixture evenly over the French racks. Once marinated, cover and refrigerate for at least 1 hour to allow the flavors to meld and any gaminess to dissipate.
Step 4
About 30 minutes before you plan to cook, remove the marinated lamb racks from the refrigerator and let them sit at room temperature. This tempering process helps the lamb cook more evenly, ensuring a tender and succulent result.
Step 5
While the lamb is tempering, prepare your side vegetables. Peel the potato and cut it into bite-sized pieces. Trim and cut the carrot into similar-sized pieces. Halve the mini bell peppers.
Step 6
Fill a pot with water and add the prepared potatoes and carrots. Cover the pot and bring to a boil over medium heat. Cook for about 10 minutes until the vegetables are slightly tender. This par-boiling will shorten the cooking time when you stir-fry them later.
Step 7
Now, it’s time to sear the lamb. Heat 1 tablespoon of olive oil in a skillet over medium heat. Once the pan is hot, carefully place the French racks in the skillet, bone-side down if possible, to start searing.
Step 8
Sear each side for approximately 3 minutes until a beautiful golden-brown crust forms. Then, reduce the heat to low and continue cooking for another 1-2 minutes, or until the lamb reaches your desired level of doneness. (For medium-rare, adjust cooking time based on rack thickness).
Step 9
Once cooked, transfer the seared French racks to a cutting board or plate. Cover loosely with foil or a lid and let them rest for 4-5 minutes. Resting allows the juices to redistribute throughout the meat, resulting in an incredibly moist and tender steak.
Step 10
While the lamb rests, prepare the sautéed vegetables. In the same skillet used for the lamb (pour off excess fat if necessary), melt 1 tablespoon of butter over medium heat. Add the par-boiled potatoes and carrots, along with the halved mini bell peppers. Sauté for about 3 minutes until lightly browned and tender-crisp. Season lightly with salt.
Step 11
Arrange the beautifully rested French rack of lamb and the sautéed vegetables on a serving plate. For an extra touch, consider serving with mint jelly, which complements lamb wonderfully. Enjoy your restaurant-quality French rack of lamb steak, perfect for elevating any meal!
