Easter Herb and Lemon Lamb Rack with Garlic Sauce Recipe

Create a lamb rack recipe this Easter for your family fun!

INGREDIENTS
2 x 6 cutlet racks lamb, French trimmed
2 tablespoons chopped oregano, plus a little extra for garlic sauce
2 tablespoons chopped thyme
3 tbs extra virgin olive oil
2 teaspoons finely grated lemon rind
1 teaspoon ground paprika
1 tsp sea salt
Cracked black pepper
1 lemon, thinly sliced
1 head garlic, broken into cloves with skin on

GARLIC SAUCE
25g butter
½ teaspoon paprika
50ml pouring cream
125ml chicken stock

METHOD
1. Preheat oven to 200C fan forced.

2. Combine the lamb, oregano, thyme, oil, lemon rind, paprika, salt and pepper in a large
bowl. Massage marinade into the meat to coat evenly then set aside to marinate for 30
minutes.

3. Arrange lemon slice, and garlic cloves in the base of a heavy roasting pan. Place lamb
racks on top. Roast in oven for 30-35 minutes, or until juices run pink when tested.
Remove from the oven, cover loosely with foil and set aside for 10 minutes.

4. To make garlic sauce heat butter in a small saucepan over medium heat. Peel and add
the roasted garlic cloves pressing down with the back of a fork to mash into a thick
paste. Add cream, chicken stock and extra fresh oregano. Pour in any reserved juices
from the roasting pan and season to taste for salt and pepper. Stir allowing sauce to
thicken a little.

5. Slice lamb into cutlets and arrange on a serving platter with lemons. Serve with garlic
sauce.