Entree: Australia – South Australia – Saltbush Lamb Rack (Roasted rack of lamb seasoned with native saltbush and regional herbs, served sliced with a pan sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Additional 10 min

Total 1 hr

Ingredients

- 1 rack (8 ribs) lamb, frenched, approx. 2 lb (900 g)
- 2 tbsp dried saltbush leaves, crushed (6 g)
- 2 tbsp olive oil (30 ml)
- 2 cloves garlic, minced (about 6–8 g)
- 1 tbsp chopped fresh rosemary (3 g)
- 1 tsp coarse sea salt (6 g) or to taste
- 1 tsp freshly ground black pepper (2 g)
- 1 tbsp lemon juice (15 ml)
- 2 tbsp unsalted butter (30 g), divided
- 1 cup lamb or beef stock (240 ml) for pan sauce

Instructions

1. Remove the lamb rack from the refrigerator 30–45 minutes before cooking to come to near room temperature. Preheat the oven to 400°F (200°C).
2. In a small bowl combine the crushed saltbush, minced garlic, chopped rosemary, lemon juice, 2 tbsp (30 ml) olive oil, sea salt, and black pepper to form a paste.
3. Pat the lamb rack dry with paper towels. Rub the saltbush-herb paste evenly over the fat cap and exposed bones of the rack.
4. Heat a large ovenproof skillet over high heat. Add 1 tbsp (15 ml) olive oil and sear the lamb rack fat-side down for 2–3 minutes until the fat is browned and crisp, then sear the bone side for 1–2 minutes.
5. Transfer the skillet to the preheated oven and roast for 12–18 minutes for medium-rare (internal temperature about 130–135°F / 54–57°C), or longer for desired doneness.
6. Remove the rack from the oven and transfer to a cutting board; tent loosely with foil and rest for 10 minutes while preparing the sauce.
7. Place the skillet over medium heat, add 1 cup (240 ml) lamb or beef stock, scraping up browned bits, and reduce by about half. Swirl in 1 tbsp (15 g) cold butter to finish the sauce and adjust seasoning.
8. Slice the rested rack between the ribs into chops and serve drizzled with the pan sauce.