Lamb Rack with spiced black olive jus matched with Soho White Collection Pinot Noir 2013

Ingredients - serves two

1 tbsp spice mix:

  • 1 tsp. cumin seed
  • 1 tsp. cloves
  • 1 tsp. fennel seed
  • 1 tsp. coriander seed
  • 1 tsp. turmeric
  • 1 tsp. cinnamon
  • 1 tsp. smoked paprika
  • Grind together in a pestle and mortar or spice grinder
  • 2 Tbsp. olive oil
  • 1/2 medium onion, sliced into moons
  • 20 black olives, pitted and halved
  • 1 Tbsp. sherry vinegar
  • 1 Tbsp. honey
  • 1 Tbsp. harissa
  • 2 cup beef stock
  • 2 lamb racks
  • sea salt

Master Tip:

Dry roasting the spices helps bring out the flavor, the onions should be cut nicely as they form part of the sauce so take the time to cut them to a good shape and size.

  1. Toast the spice mix off in a dry pot, once fragrant add the olive oil then the onions, sweat them down without colour for a few minutes, add the vinegar, reduce then add the harissa, honey and the olives.
  2. Lastly add the beef stock, bring to the boil and reduce by 1/3, check the seasoning and consistency but it should be ready to go. 
  3. Season the lamb rack and then place in a hot pan and seal off until coloured all over, then place in a 180’ oven for 6-8 minutes until cooked medium rare.
  4. Remove and rest for 3-4 minutes, then carve and lay out on a plate, finally spoon the sauce all over the lamb, season with sea salt.

Josh Emett Master Match Horizontal Rule