Rack of lamb Paired with Roodeberg Red wine

Rack of lamb

1 rack of lamb (4-8 ribs)
1/4 cup olive oil
2 Rosemary sprigs
3 thyme sprigs
3 garlic cloves
Salt & Pepper to taste

Directions

Score frenched rack of lamb and season with salt & pepper.

In a food processor : combine olive oil, thyme, rosemary and garlic cloves until smooth
(if you don’t have food processor or blender you can finely chop the garlic and herbs and add the olive oil)

Marinate the rack of lamb and allow to sit for 1 hour before roasting.

Once lamb is marinated, heat oil in a pan on a high heat and place lamb rack skin side down to render the fat down and get colour on the meat. Brown on all sides then transfer to an oven proof dish.

Preheat your oven to 180 degrees and roast lamb for 30- 40 minutes for medium (depending on size)

Allow the meat to rest for atleast 10 minutes before cutting

Vegetable stack

1 mushroom steak
1 eggplant, cut into rounds
1 red pepper, cut into quarters
1 zucchini, cut into ribbons using a peeler
Haloumi
2 Tbsp Robertsons Cajun creole rub (or spices of your choice)
Salt & Pepper
Olive oil, to drizzle

Directions

Season vegetables with salt, pepper and spices

Lay mushroom, haloumi, pepper, eggplant and zucchini on top of each other to make a stack, drizzle with olive oil and roast in an oven proof dish for 30-35 minutes at 180

Mint pesto

50g almonds
1 cup mint
2 garlic cloves
1/4 cup olive oil
30g parmsean cheese
Salt & Pepper

Directions

In a food processor/blender.
Add garlic, almonds, mint and parmsean, pulse until smooth then add your olive oil and combine.
Season with salt and pepper.

Serve your rack of lamb with the vegetable stack and drizzle with the mint pesto and pair this with Roodebergs 70th Anniversary Red Blend

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