NZ PREMIUM GRASSFED 2 LAMB RACKS CAP OFF FRENCHED (2 X RACKS, 16 CUTLETS)
Preparation Time: 10 mins / Cook Time: 240 mins / Serving: 4/6
1 x NZ PREMIUM GRASSFED 2 LAMB RACKS CAP OFF FRENCHED (2 X RACKS, 16 CUTLETS)
2 tbs cumin seeds
2 tbs coriander seeds
1 tbs fennel seeds
1½ tbs olive oil
3 star anise
2 garlic cloves
2 tsp finely grated ginger
2 tbs honey
1 cinnamon stick
1 radicchio (or gem lettuce)
Handful flat-leaf parsley leaves
Juice of ½ orange, plus wedges to serve
Juice of 6 oranges
1/3 cup (115g) honey
1.For the orange glaze, place juice & honey in a saucepan over high heat. Bring to the boil & cook for 12 minutes or until reduced by two-thirds. Set aside.
2. Preheat oven to 180°C & grease a large roasting pan. Place cumin, coriander & fennel seeds in a frying pan over high heat. Toast 1-2 minutes until fragrant. Using a mortar & pestle, crush to fine powder. Rub 2 tsp oil over lamb & coat in seed mix.
3. Place star anise, garlic, ginger, honey, cinnamon & ¼ cup (60ml) water in prepared pan & combine. Add lamb & turn to coat. Cover with foil & roast for 3 hours or until lamb is very tender.
4. Increase the oven temperature to 200°C. Line a baking tray with baking paper.
5. Remove lamb from star anise mixture & discard liquid. Place lamb in second prepared pan & brush with a little of the orange glaze. Roast, basting with the glaze every 10 minutes, for 30 minutes or until dark golden. Reserve remaining glaze.
6.Meanwhile, combine radicchio leaves, parsley, orange juice & remaining oil in a bowl.
Drizzle lamb with remaining glaze & serve with salad & orange wedges.