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Serves 2
Preparation time
15 minutes
Cooking time
35 minutes
Ingredients:
1 rack lamb, french trim
6 sundried tomatoes
50g tasty cheese, small pieces
Sprigs of rosemary
4 thin slices pancetta ham
1½ (375ml) cups rich red wine sauce
or gravy
➊
Preheat oven (Mode 9) to 250ºC.
Once this temperature is reached
turn oven to (Mode 2).
➋
With knife or skewer make an
incision along the lamb fillet just
below the bone.
➌
Make the incision wider by
stretching cavity with your fingers.
➍
Finely chop rosemary and mix
with marinade oil of sundried
tomatoes, gently rub over the
outside of lamb rack and through the
cavity made in lamb.
➎
Insert sundried tomatoes and cheese
into cavity, plug ends with
a sundried tomato to stop the
cheese from melting out during
cooking process.
➏
Lay pancetta slices over meaty part
of lamb rack and place lamb into
preheated oven, middle shelf for
5 minutes.
➐
Reduce heat to 160° C and cook for
a further 30 minutes.
➑
Remove lamb from oven, allowing to
rest for at least 5 minutes. Cut the
meat between fingers and serve with
mashed potatoes, vegetables and
red wine sauce or gravy.
RACk OF LAMB
WITH CHEESE &
SEMI-dRIEd TOMATO
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