Lamb rack

SERVES 6 PREPA­RA­TION: 5 MIN MARINATING: 30 MIN COOK­ING: 30 MIN

Drum Food - - CONTENTS -

2 racks (1kg each) lamb chops 45ml (3T) olive oil

15ml (1T) whole fen­nel seeds

SAUCE

15ml (1T) olive oil

1 onion, finely chopped

2 gar­lic cloves, finely chopped 1 red chilli, finely chopped

2 star anise

60ml (¼c) dark brown sugar 60ml (¼c) Worces­ter­shire sauce 250ml (1c) tomato sauce

1 Put the lamb racks in a large bowl. Driz­zle with the olive oil and sprin­kle with the fen­nel seeds. Turn the lamb un­til thor­oughly coated in the mix­ture, cover the bowl and mar­i­nate in the re­frig­er­a­tor for 30 min­utes. 2 SAUCE Heat the olive oil in a fry­ing pan over medium heat. Add the onion, gar­lic and chilli and fry for 2 min­utes, or un­til soft and fra­grant.

3 Add the star anise and cook for another minute. Add the sugar and sauces, stir well, and bring to a boil. Re­duce the heat un­til the mix­ture is sim­mer­ing. Con­tinue to sim­mer for 5 min­utes, or un­til the sauce has thick­ened. Set aside.

4 When the racks have mar­i­nated, scrape off all the fen­nel seeds.

5 Heat a grid­dle pan over medium heat un­til hot. Add the mar­i­nated racks and cook the main side for 8 min­utes or to your taste.

6 Brush the tops and sides of the racks with some of the sauce. Con­tinue to cook for a fur­ther 2 min­utes or un­til done to your lik­ing. Re­move from the heat and set aside on a warm plate to rest be­fore slic­ing into in­di­vid­ual chops.

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