This roasted lamb rack is cooked with Jamie Oliver's homemade barbecue sauce (from his Jamie At Home series) slowly in the oven and served with potato chips and guacamole.
I bought this beautiful rack of lamb from the butcher this morning (smaller racks, around 4 cutlets, are usually readily available at butchers). I love this cut for its tenderness and its outer layer of fat that seals in all the juices during cooking. Best served rare to medium rare, lamb cutlets are deliciously pink and juicy on the inside. With the barbecue sauce, the lamb is smoky and fragrant with a hint of sweet and hot. Homemade potato chips and a tangy guacamole dip make this a fantastic meal to share between 4 (or an epic meal between 2!).
Jamie Oliver's Homemade Barbecue Sauce
1 heaped teaspoon cumin seeds
2 teaspoons fennel seeds
Salt and pepper
1 bunch fresh thyme, leaves picked
1 bunch rosemary, leaves picked
1 orange, zested and juiced
1 bulb garlic, peeled
4 heaped teaspoons sweet smoked paprika
6 tablespoons balsamic vinegar
½ cup organic tomato ketchup
8 tablespoons olive oil
10 bay leaves
Grind cumin seeds, fennel seeds, cloves, salt and pepper in a mortar and pestle.
Chop thyme and rosemary leaves, orange zest and garlic together finely.
Combine with herbs in a large bowl and add all other ingredients.
Roasting the lamb rack
Using a large zip-lock bag, place in the lamb rack and half of the barbecue sauce. Rub the sauce into the meat.
Add jalapeño peppers for some heat.
Seal and marinate in fridge for at least 2 hours.
Preheat the oven to 200˚C.
Roast for 40 - 60 minutes, depending on how rare you want your lamb. Baste the rack with the remaining barbecue sauce halfway through.
Rest for at least 15 minutes so that the meat relaxes and retains maximum juiciness.
Carve and serve!
Homemade potato chips
1 sweet potato (optional)
Oil for deep-frying
Salt to season
Heat the oil in a wok over medium high heat.
Cut the potatoes into thin slices (about 2-3mm).
To find the perfect temperature for deep-frying, place a thick piece of potato in the oil. When it turns golden brown, the temperature of the oil is just right.
Drop potato slices carefully down the side of the wok. Cook the potato in batches to keep the oil at the right temperature.
When golden brown, remove from oil and dry on paper towels.
½ brown onion
6 - 8 yellow grape tomatoes
Juice of half a lemon
Salt and pepper
1 teaspoon chopped chives to serve
Blitz the avocado, onion, tomato, lemon juice, salt and pepper in a food processor to your desired consistency.
If you can't find yellow grape tomatoes, finely dice 1 red tomato and mix in by hand.
Garnish with chives.