4 x 4-rib Australian lamb rack, fully frenched and trimmed
2 garlic cloves, cut in half
7 tablespoons unsalted butter
2 tablespoons finely chopped rosemary
2 tablespoons finely chopped chives
2 teaspoons lemon thyme (dried)
2 teaspoons mountain pepper (ground dried leaf)
Salt to taste
Rub garlic clove onto all parts of the rack, discard leftover garlic. Beat herbs and butter together until all ingredients are thoroughly mixed. Smear butter mixture over all meat parts, and coat lightly with fine white breadcrumbs. Bake in oven 10 minutes on 450°F.
After 10 minutes reduce heat to 325°F and roast for a further 15 minutes to medium rare. Set rack aside to rest 5 minutes. Cut rack in half and stand upright, rib bones interlocked.
Serve with red wine, lamb jus and roasted potatoes.
The result: a clean, mouth watering tasty lamb meal with a strong peppery zing.
Chef Peter Brautigam