Lamb Rack With Artichokes & Wild Mushrooms
Ingredients
Instructions
  1. Combine salt, pepper, thyme and rosemary and rub evenly over the lamb. Brown the meat on both sides in 30 ml of smoking hot olive oil.
  2. Place the lamb on a rack and roast in a 2300 C oven for 13 minutes or until an internal temperature of 600 C is reached. Remove meat from oven and rest for 15 minutes.
  3. Sautee the mushrooms in remaining olive oil until golden. Reduce the heat and add the artichokes and garlic. Sauté for 3 minutes. Sprinkle flour evenly over the top; mix in completely, forming a roux; cook for 5 minutes over low heat. Add beef stock, simmer for 10 minutes and season with salt and pepper. Keep warm.
  4. Divide the mushroom mixture evenly among 4 plates. Slice the lamb rack and place 2 chops on top of vegetables. Spoon remaining sauce over the top of each portion.