Lamb rack with rosemary sauce

Serve 4

Ingredients

• 4 racks lamb with three bones of cutlets for each portion.
• 1 carrot, cut and turned
• 1 marrow, cut and turned
• 1fennel, cut into julienne
• 3 tbsp peas
• 6 French beans, cut in half
• 4 tbsp broad beans
• 1 tbsp butter for vegetables

Lamb sauce

• 1 litre lamb stock
• 75cl red wine
• 2 springs fresh rosemary

Marinade

• Garlic
• Paprika
• Oregano
• Coriander
• Rosemary
• Black pepper 
• Olive oil
• Oil for frying the lamb rack.
• 1 clove of garlic 

Method

1. For the lamb, add a little oil to all the marinade ingredients. Rub into the lamb and leave overnight or minimum of 2 hours.
2. For the rosemary sauce, put all the ingredients in a pot and let it boil till the sauce is thick, season with salt and pepper.
3. Seal the lamb in a pan with hot oil and garlic for 1 min on each side before transferring to a 180°C oven for 12-15mins. Allow to rest until ready to serve. 
4. To cook the vegetables, boil all the vegetables in salted boiling water then add the butter to a pan sieve the vegetables from water and add it to the pan with butter. 
5. Cook for 1 min. Season well with salt and pepper. 
6. Remove from the heat and serve in the middle of the plate. 
7. Place the rack of lamb on the ragout of vegetables.
8. Deglaze with a little rosemary sauce on top.