BARI-STYLE PAPA’S ROASTED RACK OF LAMB

INGREDIENTS:

• 200g lamb rack (boned)

MARINADE

• 10g sundried tomatoes

• 10g garlic (with skin)

• 10g green olives

• 10g extra virgin olive oil

• 5g basil

• 5g thyme

• 5g rosemary

• 5g lemon skin

• 2g juniper berries

• 20g Amarone red wine

SIDE DISH

• 20g green asparagus

• 20g cherry tomatoes

• 5g garlic (with skin, crushed)

• 30g new potatoes

• 20g pickled artichokes

• 10g fresh thyme

• 10g fresh sage

• 20g extra virgin olive oil

• Salt and pepper to taste

METHOD:

1. Clean excess fat from rack of lamb.

2. Put lamb and all marinade ingredients in a plastic bowl and cover with plastic film. Leave in fridge for 24 hours to blend.

3. Next day, pan-fry green asparagus with extra virgin olive oil and herbs, together with pickled artichokes until golden.

4. Bake whole cherry tomatoes with some crushed garlic (with skin) at 180°C for 10 minutes.

5. Boil new potatoes (with skin) for 15 minutes, roast with garlic and herbs.

6. In a hot pan, roast lamb with marinade until crispy, move to a tray and bake at 165°C for 8 minutes (for medium, longer for well done).

7. On a plate, assemble lamb with rest of vegetables, season to taste. 8. Ready to serve.