Roasted Lamb Rack with Ratatouille and Mint Pesto Sauce

 
 
 

Ingredients (10 batches)

Amount Measure Name Price per unit
10xLamb, rack, 4 bone
AUD AUD 0,00 / x
20gKNORR Aromat Seasoning 1kg 
AUD AUD 0,00 / kg
100mlOil, vegetable
AUD AUD 0,00 / l
50gGarlic, cloves
AUD AUD 0,00 / g
200gOnions, red, diced
AUD AUD 0,00 / g
0.4kgEggplant, sliced
AUD AUD 0,00 / g
0.4kgCapsicum, Red, Diced
AUD AUD 0,00 / kg
0.4kgTomato, diced
AUD AUD 0,00 / g
0.4kgZucchini, diced
AUD AUD 0,00 / g
40gPine nuts
AUD AUD 0,00 / g
10gMint
AUD AUD 0,00 / g
20gGarlic, roasted
AUD AUD 0,00 / g
50mlOil, olive
AUD AUD 0,00 / l
  Water, hot
100gKNORR Demi-Glace Sauce 2.4kg 
AUD AUD 0,00 / g
Total cost (calculated): AUD 0,00 Edit price Calculate Cancel

Our products used in this recipe

Preparation

1. Clean and trim the lamb rack to remove excess fat and season with the KNORR Aromat.
2. Pre heat the oil in a large pan and seal off the racks untill golden brown remove and finish cooking in a preheated oven (180°C) untill med rare, remove, keep hot and allow to rest, this will finish the cooking.
3. Fine chop the garlic, dice the onion, eggplant, capsicum, tomato and zucchini. Preheat the oil in a large pot and lightly cook the diced vegetables untill golden and soft, remove from the heat and keep hot.
4. Place the pine nuts and whole unpeeled garlic cloves onto a baking tray and cook untill golden brown in a preheated oven (180°C), remove and allow to cool.
5. Wash and pick the mint and blend in a robo coupe with the cooked pine nuts, squeezed out cooked garlic cloves and olive oil untill it forms a paste.
6. Place the hot water into a large pot and whisk in the KNORR Demi Glace, bring to the boil while stirring continuously, reduce heat and simmer for 2 minutes, stir in the mint pesto just before serving
7. To serve, place the ratatouille onto a large plate with the cooked lamb and add the mint pesto sauce.

 
recipe number: 1-EN-109491 recipe code: R0025792
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