Lamb Rack + Chimichurri | Gundagai Lamb

Gundagai Lamb GLQ5+ Lamb Rack

2-3 people

You could apply the reverse sear model to this cut, providing more efficiency during serve.

INGREDIENTS

Season the lamb with salt, ensuring it covers all sides, and leave it out for 1 hour on the bench.
Heat a large pan and add vegetable oil. Then sear the lamb on the fat cap side until golden brown, continuing to colour all sides. Once it has some colour, lower the heat and baste the lamb along the rib bones using a large kitchen spoon. Cook slowly for around 8 minutes.
Add diced butter and move it around the pan. When the butter begins to foam, keep basting the rib bones.
Add thyme and lightly crushed garlic cloves.
Baste and move the lamb rack until it reaches an internal temperature of 48-50 degrees Celsius.
Rest the lamb on a trivet.
While the lamb is resting, make the chimichurri. Start by finely chopping the mint and oregano. Add the eschallot, green chillies, and lemon zest to the herbs. Add salt, sugar, sherry vinegar, and extra virgin olive oil. Mix everything thoroughly until well combined. Adjust seasoning if needed.
Carve the lamb rack. Spoon the chimichurri onto a large serving platter, place the lamb on top, and finish with the remaining pan juices.

Using high IMF lamb rack is a game changer for food service, as the intramuscular fat keeps the lamb tender while it cooks.

PREP IN ADVANCE: Not the lamb, but all other elements of this recipe can be which means the focus during service can be on cooking the lamb.

SUITED TO VOLUME CATERING/SERVICE: Potentially, if you were to sear in the pan and finish in the oven on scale.

KITCHEN EFFICIENCY: Lamb rack eats best as a cook-to-order cut.

HOLDING POTENTIAL: Not once rested.

SERVICE STYLE: Best suited to à la carte menus.

VERSATILITY: The flavour combinations are versatile. Try different seasonal and flavours to suit your location and cuisine style.

COST ON PLATE: Lamb rack is the most desired cut, so it can command a premium price on a menu.

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