Serves : 2
Preparation time : 120 minutes
Preparation time : 120 minutes
Ingredients
250 g rack of lamb
5 g fresh rosemary
2 teaspoon Worcestershire sauce
White pepper to sauce
Salt to taste
100 ml oil
For the sauce
100 g lamb bones
100 g roughly chopped carrot
10 g roughly chopped onion
10g roughly chopped leek
2 pods roughly chopped garlic
2 springs rosemary
Method
Clean and marinate rack of lamb in salt, pepper , Worcestershire sauce and rosemary.
Keep aside in the refrigerate for at least an hour.
For the sauce, heat some oil in a pan and stir in the lamb bones.
Saute the bones till they are brown.
Add in the carrot , onion and leeks.
Saute for a little longer and then add about 100 ml of water.
Simmer on a low flame till it gains a thick consistency.
When sauce is thick, strain.
In a pan , sauté garlic and pour in the sauce.
Then add the chopped rosemary to it.
Remove the rack of lamb and sear in a hot pan till it turns a little brown in colour.
Remove from flame and cook in an oven at 250 * C for 15 minutes.
When done arrange on a plate and pour the sauce over.
Serve hot with some boiled vegetables and potatoes.
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