Ingredients

Ingredients for Lamb Rack To Taste
2 Pieces Lamb Rack - French Cut, Washed and Cleaned 100g Butter - Softened Fresh Ground Black Pepper
20g Salt 15g Rosemary - Chopped Rock Salt
20g Black Pepper - Freshly Crushed 20ml Cooking Oil Olive Oil
Ingredients for Roasted Vegetables To Taste
100g Whole Button Mushrooms - Quartered 1 White Onion - Sliced Fresh Ground Black Pepper
100g Pumpkin - Cut into cubes 5 Cloves Garlic - Smashed Rock Salt
100g Green Zucchini - Cut into cubes 10g Fresh Thyme
100g Yellow Zucchini - Cut into cubes 10g Fresh Rosemary
100g Eggplant - Cut into cubes 3 Tablespoons Extra Virgin Olive Oil
12 Pieces Cherry Tomatoes

Methods

Pre-heat the Bosch Series 8 Oven to 180°C using the ‘Top-Bottom Heat’ Mode
Grind the fresh black peppercorns with a hand blender
Empty the black perppercorns in a small bowl

1. Pre-heat the Bosch Series 8 Oven to 180°C using the ‘Top-Bottom Heat’ Mode and grind the fresh black peppercorns with a hand blender.

Tie 2 pieces of lamb rack with a butcher’s twine
Ensure to tie it properly

2. Tie 2 pieces of lamb rack with a butcher’s twine.

Sprinkle salt on the lamb rack
Sprinkle freshly crushed black pepper

3. Season the lamb rack with salt and freshly crushed black pepper.

Pour cooking oil into a medium-heated pan
Sear the lamb rack on all sides

4. Pour cooking oil into a medium-heated pan and sear the lamb rack on all sides. Place the lamb rack aside after searing.

Lay zucchinis, pumpkin, garlic, onion, mushrooms on an oven tray
Top them off with cherry tomatoes, thyme and rosemary

5. Lay zucchinis, pumpkin, garlic, onion, mushrooms on an oven tray. Top them off with cherry tomatoes, thyme and rosemary

Pour the oil from searing the lamb
Sprinkle olive oil, black pepper and rock salt

6. Pour the oil from searing the lamb onto the ingredients in step 5. Sprinkle olive oil, black pepper and rock salt over them.

Placing a wire rack on the tray of vegetables, after which the seared lamb rack is layed on top

7. Place a wire rack on the tray of vegetables, then lay the seared lamb rack on top.

Place in the oven to roast
Roast for 15 minutes at 180°C

8. Roast them in the oven for 15 minutes at 180°C.

Brush butter onto the lamb rack
Sprinkle rosemary on top

9. Remove them from the oven and brush butter onto the lamb rack. Sprinkle rosemary on top.

Place the ingredients back to the oven, and increase the temperature to 200°C
Let the lamb and vegetables cook for another 10 minutes

10. Place the ingredients back to the oven, and increase the temperature to 200°C. Let the lamb and vegetables cook for another 10 minutes.

Slice the lamb rack, and place them on a plate
Garnish with olive oil, black pepper and rock salt

11. Slice the lamb rack, and place them on a plate. Garnish with olive oil, black pepper and rock salt.

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