The quintessential roasted lamb rack comes with goat cheese and dried tomatoes
Lamb rack smeared with garlic and black pepper is enlivened by balsamic vinegar and oven roasted. Accompanying it is goat cheese with a wrap of semolina and egg and deep-fried. Also on the platter are oven-dried tomatoes. Altogether, it makes a crisp platter.
Oven roasted rack of lamb with fried goat cheese and oven dried tomatoes
2 lamb rack, about 750 g with bones
Salt, black pepper, chopped garlic and balsamic vinegar
80 ml lamb gravy
200 gms goat cheese
4 ripe tomatoes
Black pepper and dried oregano
Blanch tomatoes for a few seconds in boiling water and then cool it in cold water and peel. Cut into two cm discs, sprinkle with black pepper and oregano and allow to it to dry in the oven at 80 degree Celsius for about one and a half hours.
For the lamb, rub the rack with little balsamic vinegar and chopped garlic and season with salt and black pepper.
Sear in a hot pan and place in a pre heated oven at 160 degree Celsius for about four minutes. Remove and allow to rest in a warm place for another six minutes. Cut the goat cheese into two cm pieces, dip in beaten egg and coat with semolina. Fry gently in vegetable oil and set aside.
Assemble the plate and garnish with herbs.
Theodore Rudiferia is the Executive Chef of Hilton Hotel at Janak Puri, New Delhi.