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New Zealand Frenched lamb Racks with Lemon and Peppercorn Paste and Marjoram jus

New Zealand Frenched lamb Racks with Lemon and Peppercorn Paste and Marjoram jus

New Zealand Frenched Lamb Racks
with Lemon and Peppercorn Paste and Marjoram Jus
(serves 6)

A small amount of well-flavoured paste produces an incredibly zesty flavour.


5 tsp finely grated lemon zest
1 + 1/2 tsp pink peppercorns
(in brine, rinsed)

1 + 1/2 tsp green peppercorns
(in brine, rinsed)

1 + 1/2 tsp muscovado sugar 1 tbsp finely chopped dill

900g-1.1kg (3) Frenched lamb racks
(8 cutlets per rack)

30ml (2 tbsp) olive oil

Marjoram Jus


• In a mortar place lemon zest, pink and green peppercorns and sugar. Using a pestle pound to a paste. Stir in dill.

• Using a palette knife, or your hands, rub paste all over the lamb racks. Marinate lamb in refrigerator for a minimum of 4 hours or overnight.

• Preheat oven to 200°C.

• Place a heavy-based pan or small roasting dish into the oven for 5 minutes till it is very hot.

• Smear pan with oil, place lamb in pan and then into oven. Cook for 8 minutes, turn lamb over, and cook for a further 8-9 minutes or till lamb is cooked medium-rare.

• Remove from oven and rest at room temperature for 10 minutes covered with a clean, heavy tea towel.

• Portion lamb racks into double cutlets, serving 2 double cutlets per guest with Marjoram Jus.

Marjoram Jus
(makes 500ml)


15g butter
180g (1) onion (finely chopped)
1 clove garlic (finely chopped)
15ml (1 tbsp) oil
140g (1) carrot (peeled & finely diced)
150g (2 stalks) celery (finely diced) 4 marjoram sprigs
10g (1½ tbsp) flour
1l (4 cups) beef stock
flaky sea salt
freshly ground black pepper
1 tbsp finely chopped marjoram


• In a large frypan melt butter over a medium-high heat.

• Add onion to frypan and cook till soft and transparent.

• Add garlic and cook a further 1 minute.

• Pour in oil and add carrots, celery and marjoram sprigs. Sautee vegetables for 4-5 minutes till beginning to soften.

• Add flour and cook out for 2-3 minutes, stirring occasionally. Add 100ml beef stock, stirring well and scaping the bottom of the pan. Bring sauce to the boil.

• Add remaining stock and stir well till smooth. Add salt and pepper. Over a low heat reduce to a glossy thin sauce.

• Strain through a fine sieve.

• Add marjoram and serve over lamb.

* If reheating add marjoram just before serving.

copyright Ruth Pretty

Complementary Wines: Burgundy, Syrah

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