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
4-6
Lamb
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
- 2 x Eversfield Organic Racks of Lamb (approx six cutlets per rack)
For Orange, Ginger & Thyme Sauce:
- 150ml (1/4pt) white wine
- Juice of 1 orange
- 150ml (1/4pt) orange juice
- 2 large sprigs fresh thyme
- 15ml (1tbsp) soft brown sugar
- 2.5cm (1”) root ginger, peeled and sliced
For Buttery Ginger Carrots:
- 450g (1lb) small carrots, peeled and left whole
- 2.5cm (1”) root ginger, peeled and grated
- Knob of butter
- Rind & juice of 1 orange
- Salt & black pepper
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
