serves
4-6
prep
20 minutes
cook
1:30 hour
difficulty
Easy
serves
4-6
people
preparation
20
minutes
cooking
1:30
hour
difficulty
Easy
level
Stream free On Demand
The Family Dinner
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 16-point lamb rack
- Salt
- Horseradish cream, to serve
For the crispy potatoes
- 1 kg potatoes
- ⅓ cup duck fat
- 1 garlic bulb
- ½ small rosemary bunch, roughly chopped
For the mint sauce
- ½ small bunch mint, leaves picked, thinly sliced
- 100 ml boiling water
- ¼ tsp sugar
- ¼ tsp salt
- 1 tbsp champagne vinegar
Resting time: 25 minutes
Instructions
- Preheat oven to 180˚C (fan-forced). Cut the potatoes into thirds, then place into a large saucepan and cover with water. Bring to the boil, then parboil for 10 minutes, then drain.
- Place the duck fat into a large baking tray into the oven and allow it to heat for 5 minutes, or until extremely hot. Smash the garlic bulb to separate the cloves, then place the drained potatoes, garlic cloves, rosemary and a few pinches of salt to the tray. Lightly shake the pan to coat the potatoes in the duck fat, then roast for 1 hour, or until golden and crisp.
- Use a sharp knife to score the fat cap on the lamb and generously season with salt. Heat a large frying pan over high heat, then sear the lamb on all sides, until golden. Remove to a baking tray lined with baking paper, then roast for 20 minutes, or until the internal temperature of the lamb registers at 52˚C. Remove from the oven and allow to rest for 25 minutes.
- While the lamb is resting, make the mint sauce. Place the mint leaves in a medium bowl and pour over the boiling water. Add the remaining mint sauce ingredients and mix well to combine. Set aside until ready to serve.
- Carve the lamb, and serve with the duck fat potatoes, mint sauce and a dollop of horseradish cream.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Family Dinner
