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: ...
OMG...this is the most delicious Dianne sauce ever. I'm totally addicted. My go to meal when my partner has to work evenings is now Sweet Potato Chips with this scrumptious delicacy over the top.....yummy.
I adore this sauce and the Diane with buttered leek . Have introduced 2 other people to these. Now they are ordering as well. Waiting on my next pension to order more.
