Rack of Lamb with Black Garlic Ketchup
Recipe from Kendal College Student: Rebecca Selvage
- 1/2 White Onion
- 1 Garlic Clove
- 1/4 Cup of Cooking Red Wine
- 1/4 Cup of Port
- Black Garlic Ketchup
- Scraps of the Lamb
- 2 Cups of Water
- Black Kalamata Olives & Sunblushed tomatoes.
- Rack of lamb
- Baby Potatoes
- Pak Choi
Cut the Rack of Lamb in half following the bone on each side of the rib.
On one half of the Lamb, brush Black Garlic Ketchup over the skin and the meat. Sear the meat in a pan and then place on a tray and place in the oven for around 20 minutes.
With the other half of the lamb, marinate it in Black Garlic Ketchup, honey and mint. Place in a sealable bag and put it in the fridge for about an hour.
For the Jus, dice the onion and fry off with a little oil until soft. Chop the garlic clove and add that to the onion along with the wine and port. Add some Black Garlic Ketchup, any pan scraps and water. Let this simmer down for about 15 mins.
When the Lamb in the oven is ready, put it on a cooling rack and leave to rest.
Cut the baby potatoes in half and bring to the boil. When done, mix the potatoes with the cumin and thyme.
Pre-heat a griddle and prepare the marinated lamb for cooking. gently sear the lamb. Season to taste. Can be put in the oven too if required.
Cook the Pak Choi to go on the side and enjoy!