Saltbush Rack of Lamb with Hasselback Potatoes
Serves 4
Time 1 hour plus marinating and resting
Ingredients
2 racks of lamb (8 ribs each), frenched
2 tbsp dried saltbush leaves (or substitute with dried thyme if unavailable)
2 tbsp fresh rosemary, finely chopped
2 garlic cloves, minced
2 tbsp olive oil
Sea salt and freshly ground black pepper, to taste
For the Hasselback Potatoes
8 medium potatoes
4 tbsp unsalted butter, melted
2 tbsp olive oil
2 garlic cloves, minced
2 tsp fresh rosemary, finely chopped
Sea salt and freshly ground black pepper, to taste
For the Grain Mustard Sauce
2 tbsp unsalted butter
1 shallot, finely chopped
1 garlic clove, minced
125ml dry white wine
250ml beef or lamb stock
2 tbsp grain mustard
125ml double cream
Sea salt and freshly ground black pepper, to taste
Method
Rub the lamb racks with a mixture of saltbush leaves, chopped rosemary, minced garlic, olive oil, sea salt, and black pepper. Cover and let marinate for at least 30 minutes at room temperature, or refrigerate for up to 2 hours to deepen the flavour.
Preheat the oven to 200°C (400°F). Prepare the potatoes by washing and drying them. Slice thinly across each potato, about 3 mm apart, stopping just before cutting through so the slices remain connected.
Combine melted butter, olive oil, minced garlic, and rosemary, and brush this mixture over the potatoes, allowing it to seep into the slices. Season with sea salt and black pepper, then place the potatoes on a baking tray lined with parchment paper.
Bake for 50–60 minutes, basting halfway with any remaining butter mixture until the potatoes are golden and crisp.
Heat a large ovenproof 30 cm fry pan over medium-high heat and sear the lamb racks for 2-3 minutes on each side until browned. Transfer to the oven and roast for 15-20 minutes for medium-rare, or to your preferred doneness. Remove from the oven and let the lamb rest under foil for 10 minutes before carving.
For the mustard sauce, melt the butter in a small saucepan over medium heat, then add the finely chopped shallot and minced garlic, cooking until softened, about 2–3 minutes. Pour in the white wine, stirring to deglaze, and let it reduce by half. Stir in the stock, bringing to a simmer, then add the grain mustard and double cream. Allow the sauce to cook gently until slightly thickened, seasoning with salt and pepper as needed.