Christmas is just around the corner, so there's no better time to serve up a delicious, succulent lamb roast. Our roast rack of lamb with mint sauce is the perfect addition to any family Christmas lunch, best enjoyed with a smooth glass of red!
2 racks of lamb, frenched (16 ribs)
200g ofresh lasagne sheets
250g fresh ricotta
300g field mushrooms, sliced
300g portobello mushrooms, sliced
200g roast chestnuts
4 tablespoons mint sauce
1 bunch oregano, chopped
1/2 bunch sage, chopped
150mL red wine jus
50g finely grated parmesan
10g flour mixed with water (to stick down lasagne sheets)
Salt & pepper to taste
Heat 80g of the butter in a large pot until bubbling, then remove from the heat and add spinach. Stir through until half wilted and well coated with butter. Addthe ricotta and nutmeg, mix thoroughly and season to taste. Heat 60g of the butter in a pot, add mushrooms and cook till tender, then add oregano and season to taste.
Preheat the oven to 180 degrees. Lay thelasagne sheets out and spread themushroom mix on one layer, and spreadthe ricotta mix across two other layers. Roll together and brush with flour and water mix. Cut into sections about 1.5 inches thick, wrap in baking paper and scrunch up the ends. Place in oven and cook rotolo in paper till crunchy on theoutside.
Divide lamb into portions with two ribs in each portion and cook in pan or on theBBQ.
To make the sage butter, melt theremaining butter in a pot and stir until it bubbles. Continue stirring butter until solids turn brown and it gives off a nutty smell, remove from heat and add sage. Then warm up red wine jus.
To plate up, drizzle the sage butter overthe rotolo and chestnuts, then top with grated parmesan. Place the lamb on top of a layer of mint sauce and pour over the red wine jus.