A delicious way to flavour our Eversfield Organic Racks of Lamb. Serve with a fabulous orange, ginger and thyme sauce drizzled over the cutlets, as well as buttery carrots and thyme-roasted new potatoes.
Rack of Lamb in Orange, Ginger & Thyme with Buttery Ginger Roasted Carrots Recipe
Rated 5.0 stars by 2 users
Category
Lamb
Servings
4-6
A delicious way to flavour our Eversfield Organic Racks of Lamb. Serve with a fabulous orange, ginger and thyme sauce drizzled over the cutlets, as well as buttery carrots and thyme-roasted new potatoes.
Ingredients
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2 x Eversfield Organic Racks of Lamb (approx six cutlets per rack)
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150ml (1/4pt) white wine
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Juice of 1 orange
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150ml (1/4pt) orange juice
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2 large sprigs fresh thyme
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15ml (1tbsp) soft brown sugar
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2.5cm (1”) root ginger, peeled and sliced
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450g (1lb) small carrots, peeled and left whole
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2.5cm (1”) root ginger, peeled and grated
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Knob of butter
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Rind & juice of 1 orange
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Salt & black pepper
For Orange, Ginger & Thyme Sauce:
For Buttery Ginger Carrots:
Directions
Weigh the racks and calculate the cooking time: 25 mins per ½ kg (1lb), plus an extra 25 mins – Medium Cook.
Place meat on a rack in a roasting pan and in a preheated oven, open roast.
Make the sauce: Place all the ingredients for the sauce into a saucepan. Gently simmer for about 15 minutes until it has reduced slightly.
For Buttery Ginger Carrots:
Make a foil parcel with the carrots and add the grated root ginger, butter, orange rind & juice and season.
Scrunch together the foil and cook beside the lamb for about 40 minutes until tender.
30 mins before the end of cooking, pour a little of the sauce over the racks – repeat this a couple of times.
Serving:
Remove the cooked racks and allow them to rest for 15 minutes before carving.
Pour the sauce into the roasting pan and mix with all of the cooking juices. Return to saucepan and heat through.
Serve the sauce drizzled over the cutlets, buttery carrots and thyme roasted new potatoes
