Rack of Lamb with Minted Mascarpone

Recipe by: Alastair McLeod

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Ingredients

Minted Mascarpone:

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Method

  1. Preheat the oven to 220°C.
  2. Heat a grill pan over high heat, season the lamb with salt and pepper and sear the rack for 1-2 minutes each side. Place the pan in the oven to cook lamb for a further 8-10 minutes or until cooked to your liking. Remove lamb from the pan and allow to rest.
  3. Separate the fennel slices. Heat an oiled pan over high heat and sauté the pumpkin and fennel until golden. Place the pan in the oven to cook for 5 minutes or until the pumpkin is tender. Add the tomato to the pan and cook for 2 minutes, flat edge down.
  4. Heat a saucepan over medium heat, sweat the onion, garlic and fennel. Add the wine and stock, increase to a high heat and boil for 8-10 minutes or until reduced.
  5. In the same grill pan previously used, cook the bacon for 2 minutes each side.
  6. For the minted mascarpone, combine the parsley, mint, mascarpone and vinegar in a small food processor and pulse to roughly chop herbs and combine all.
  7. Serve the lamb rack with roasted vegetables and minted mascarpone on the side. Top the lamb with red wine jus.
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