Boutique Sauces has made a premium Diane Sauce that is best described as heavenly. A rich, robust creamy sauce with sauteed buttery leeks, beautiful chunky garlic and a velvety finish of Worcestershire reduction. A mouth-watering moreish sauce. So, addictive. 270mls (4 serves) Perfect on-...
270mls (4 serves) This sauce is slowly simmered to intensify the flavours of the red wine, beef stock, garlic & shallots. This thick reduction is a marriage of flavours that creates a dark, rich and velvety Red Wine Jus. Traditionally chefs use it sparingly,...
Boutique Sauces takes peppercorn sauce to a whole new level, with its beautiful flavours of shallots and barrel aged Brandy, set in a luxurious creamy sauce with the French green peppercorns surging onto the palette, in an explosion, intensifying into a smooth torrent of...
This mouth- watering sauce is the perfect balance of flavours, using Colombian espresso coffee, sweetened with thick apple syrup, heighten by a twist of fresh lemon & a dash of spice, to make a beautiful thick, rich full flavoured smoky sauce. 270mls To use: ...
This French-inspired pistachio crusted rack of lamb is a luxurious and elegant dish that is perfect for a special dinner. The juicy and tender lamb pairs beautifully with the crunchy pistachio crust and the rich red wine jus, creating a decadent flavour combination that will impress your guests. - Gluten free too.
Ingredients
1 French cut rack of lamb, fat removed (8 points), ask your butcher for this.
With a sharp knife, score the fat side of the lamb in a criss-cross pattern, Then cut in halfs (4 points) Generously season all over with salt and pepper. Set aside and let come to room temperature for 1 hour before cooking.
Preheat the oven to 200°C.
Heat a heavy-based frying pan over a high heat, Add a drizzle of olive oil & sear the lamb, fat-side down at first, until golden brown, around 4 minutes. Flip to sear the all sides until golden brown, 4 more minutes. Transfer to a plate and set aside.
In a food processor, combine the Pistachio nuts, parsley, garlic, rosemary and thyme, Salt & Pepper. Pulse until finely chopped. Transfer the mixture to a board or plate and spread into an even layer. Set aside.
Using a brush cover the lamb with mustard.
Then press lamb into pistachio mixture & using your hands make sure it is evenly coated over rack if lamb. Cover the bones with aluminium foil to prevent burning.
Place rack of lamb on a roasting tray & Roast for 20 minutes
Remove from the oven and leave to stand for 10 minutes before carving.
Serving the Dauphinoise potatoes & Boutique Sauces, Red Wine Jus & vegetables of choice.
Recipe Note
Rack of lamb come with 8 points (cutlets) & cooking time is based on 4 pointer cutlet rack of lamb.
This recipe is for two Cutlets per person (recipe can doubled if you want 4 cutlets)
This recipe can also be done with induvial lamb cutlets, just add the crust on top of pan seared cutlet & bake.
Boutique Sauces has made a premium Diane Sauce that is best described as heavenly. A rich, robust creamy sauce with sauteed buttery leeks, beautiful chunky garlic and a velvety finish of Worcestershire reduction. A mouth-watering moreish sauce. So, addictive. 270mls (4 serves) Perfect on-...
270mls (4 serves) This sauce is slowly simmered to intensify the flavours of the red wine, beef stock, garlic & shallots. This thick reduction is a marriage of flavours that creates a dark, rich and velvety Red Wine Jus. Traditionally chefs use it sparingly,...
Boutique Sauces takes peppercorn sauce to a whole new level, with its beautiful flavours of shallots and barrel aged Brandy, set in a luxurious creamy sauce with the French green peppercorns surging onto the palette, in an explosion, intensifying into a smooth torrent of...
This mouth- watering sauce is the perfect balance of flavours, using Colombian espresso coffee, sweetened with thick apple syrup, heighten by a twist of fresh lemon & a dash of spice, to make a beautiful thick, rich full flavoured smoky sauce. 270mls To use: ...
