Rack of lamb, zucchini and fennel soffritto with thyme infused lamb jus

If you’re expecting a small number of people for an Easter lunch, one of the best options you can serve is lamb rack. With its relatively small size, a lamb rack is easy to prepare and serve.  Brought to by Nicky Vella, Head Chef at Marina Hotel Corinthia Beach Resort


For the lamb

•    500g frenched rack of lamb
•    250g zucchini, cut into cubes
•    100g fennel, cut into cubes
•    50g leeks sliced
•    15g garlic chopped
•    Olive oil
•    Butter
•    Fresh thyme

For the thyme infused lamb jus

•    Lamb bones
•    60g tomato paste
•    150g carrots chopped
•    150g onion
•    100g leeks
•    100g celery
•    20g garlic
•    300ml red wine
•    ¼tsp peppercorns (optional)
•    ¼tsp rock salt
•    Fresh thyme


The lamb

1.    Trim the lamb bones and cut out the lower bone to facilitate carving after cooking. Clean the rack of excessive fat.
2.    Seal the rack of lamb from all sides in a hot pan with 10g of butter and vegetable oil.
3.    Place in a pre-heated oven at 200 degrees, for 8 minutes. This will allow lamb to be served medium.
4.    Meanwhile sauté the leeks, zucchini, fennel, garlic in olive oil and leave al dente,  add 30 ml white wine and season to taste.  

The thyme infused lamb jus

1.    Roast the lamb bones at 200 degree in an oven for 10 minutes.
2.    In a large pot, sauté with vegetable oil the carrots, onion, leeks, celery and garlic till golden brown, add tomato paste and cook for another 5 minutes. Add the red wine and reduce by half.
3.    Add the peppercorns, salt and fresh thyme. Add 1½ litre water and place on a low temperature, leave to simmer for 3 ½ hours .

This recipe first appeared on Gourmet Today magazine, April 2019