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Roasted Lamb Rack with Onion Marmalade
2 portions
220g lamb rack
Sweet Beans:
1 clove garlic
60g sweet beans
20g extra virgin olive oil
Salt, freshly ground pepper
Sauteed Potato:
1 large Idaho potato
40g sliced onions
5g chopped rosemary
Salt, freshly ground pepper
Thyme Sauce:
180g lamb glaze
5g chopped thyme
40g clarified butter
Onion Marmalade:
40g clarified butter
200g sliced onions
2 tbsp honey
Salt, freshly ground pepper
Method:
Preheat oven to 220ºC. Sprinkle lamb rack with salt and pepper and seal in hot pan. Remove and place in oven for medium rare.
Using same pan, sautee sliced potatoes on both sides. Add sliced onions and cook to slightly caramelize both potatoes and onions.
Thyme sauce: Heat butter in saucepan and sautee the thyme. Add lamb glaze, bring to boil and simmer 20 minutes.
Onion marmalade: Heat butter in pan. Put in onions and sautee till brown and caramelized. Add honey and cook for a while. Season with salt and pepper.
Finally, sautee sweet beans in extra virgin olive oil. Add smashed garlic and seasoning.
To serve, place cooked potatoes in middle of plate. Slice lamb and arrange on top. Put onion marmalade between lamb and sweet beans all around.
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