Rack of Karoo Lamb served with Sylvanvale Family Reserve 2004

fanily-reserveRack of Karoo Lamb

with caramelized naartjies topped with chevin, set on a SylvanVale Family Reserve jus

Ingredients

4 Rack of Lamb (ask the butcher to cut the rack 4 bones and trim the fat off, keep the trimmed off cuts for the gravy)

4 Naartjies

50 g sugar

100g Chevin (Goats cheese) - 1 Packet in the shop

1 carrot, unpeeled & washed, cut into large junks

1 leek washed & cut into large junks

1 onion unpeeled & washed, cut into large junks

50g tomato paste

2 glasses SylvanVale Family Reserve 2004

pepper corns & salt for seasoning

750ml water

50g flour

trimmed off cuts

Method:

After seasoning the lamb with salt, seal the rack of lamb in a hot frying pan with a trop of oil until golden brown on the outside. Put the rack in the preheated oven 160 degrees and put the lamb inside for 5-7 minutes or until medium rare. If you prefer the rack more cooked, leave it in the oven up to 15 minutes which is just about well-done. Put the lamb aside and top it with 2 thin slices of chevin.

Peel the naartjies and cut in half side ways so you’ve got 2 half naartjies. Sprinkle with sugar and put them upside down in a preheated frying pan. Don’t make the pan too hot otherwise the sugar burns. When the sugar is golden brown put the caramelized naartjies aside.

Use a preheated medium pot, put the off cuts of the lamb, the carrots, leek & onion in the pot for roasting. When golden brown add your tomato paste and your two glasses of SylvanVale Family Reserve red wine into the pot. Reduce until the red wine is evaporated then add the flour & the seasoning. Quickly add the water to the mix, reduce the heat and let it simmer for a good half an hour. Strain the sauce into a new pot and thicken with a little cornflour & water if necessary. Season to taste.

Plating:

Put the Rack of Lamb and the naartjies quickly (2 minutes max) in the oven, plate it and drizzle the Lamb with the red wine jus. Best to eat with fresh vegetables or mash potatoes.

Tip:

Make the lamb jus first because it takes the longest.

click here for tasting notes on the wine