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LAMB: Rack of Lamb in Orange, Ginger & Thyme

Rack of Lamb in Orange, Ginger & Thyme with Buttery Ginger Roasted Carrots

Serves:  4 – 6

Cooking: 25 mins per ½ kg (1lb) plus extra 25 mins to Medium Cook

Temp: 180 C/ 350 F/Gas 4 – 5

Ingredients:           

• 2 x Eversfield Organic Racks of Lamb       (approx six cutlets per rack)  

For Orange, Ginger & Thyme Sauce:

• 150ml (1/4pt) white wine
• Juice of 1 orange
• 150ml (1/4pt) orange juice
• 2 large sprigs fresh thyme
• 15ml (1tbsp) soft brown sugar
• 2.5cm (1”) root ginger, peeled and sliced

For Buttery Ginger Carrots:

• 450g (1lb) small carrots, peeled and left whole
• 2.5cm (1”) root ginger, peeled and grated
• Knob of butter
• Rind & juice of 1 orange
• Salt & black pepper

Method:

1. Weigh the racks and calculate the cooking time: 25 mins per ½ kg (1lb), plus extra 25 mins – Medium Cook
2. Place meat on a rack in a roasting pan and, in a preheated oven, open roast. 
3. Make the sauce:  Place all the ingredients for the sauce into a saucepan.  Gently simmer for about 15 minutes until reduced slightly

For Buttery Ginger Carrots:

1. Make a foil parcel with the carrots and add grated root ginger, butter, orange rind & juice and season. 
2. Scrunch together the foil and cook beside the lamb for about 40 minutes until tender.
3. 30 mins before the end of cooking, pour a little of the sauce over the racks – repeat this a couple of times.

 Serving:

1. Remove the cooked racks and allow to rest for 15 minutes before carving.
2. Pour the sauce into the roasting pan and mix with all cooking juices.  Return to saucepan and heat through. 
3. Serve the sauce drizzled over the cutlets, buttery carrots and thyme roasted new potatoes