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Cooking Club Recipe

Heston Blumenthal’s Rack of Lamb with Caraway and Herbs

World renowned chef Heston Blumenthal shares his recipe for a mouth-watering watering Rack of Lamb, complete with Caraway and Herbs

The flavoured salt and the salsa give this dish a real lift – and they’re easy to weigh out accurately with the Precision Electronic Digital Scales, which measure in 0.5g increments. Then, all you’ve got to do is sear the meat to a beautiful, even cook using Heston’s flipping technique.

Heston Blumenthal’s Rack of Lamb with Caraway and Herbs

Heston Blumenthal’s Rack of Lamb with Caraway and Herbs World renowned chef Heston Blumenthal shares his recipe for a mouth-watering watering Rack of Lamb, complete with Caraway and Herbs The flavoured salt and the salsa give this dish a real lift – and they’re easy to weigh out accurately with the Precision Electronic Digital Scales, which measure in 0.5g increments. Then, all you’ve got to do is sear the meat to a beautiful, even cook using Heston’s flipping technique. Enter for your chance to WIN Heston Blumenthal Accessories Pack by Salter valued at $169.85 Rare? Medium? Well done? Tell us how you prefer your meat cooked and why in 50 words or less to win! Heston Blumenthal Instant Read or In/Outdoor Meat Thermometer Salter Add & Weigh Kitchen Scale 5kg Heston Blumenthal Precision Electronic Digital Kitchen Scales Print This
Nutrition facts: calories fat
Rating: 3.2/5
( 562 voted )

INGREDIENTS

For the salsa verde
3g basil leaves
10g mint leaves
6g parsley leaves
Zest and juice of a lemon
13g capers
7g Dijon mustard
1 clove garlic, peeled
90g olive oil

For the flavoured salt
6g caraway seeds
Zest of a lemon
2g garlic powder
5g thyme, leaves picked
1g black peppercorns
0.5g bay leaves
15g salt

For the lamb
2 racks of lamb, approx. 500g each
Extra virgin olive oil
6g reserved flavoured salt

INSTRUCTIONS

Make the salsa verde by blitzing together all the ingredients in a food processor. Cover and set aside.

To make the flavoured salt, blitz all the ingredients together. Cover and set aside.

For the lamb, pre-heat a water bath to 60°C. Place each rack into individual sous-vide bags along with 15g olive oil in each bag. Seal the bags under full vacuum and place in the water bath for 1 hour. Remove the racks from the bags and pat dry with kitchen paper. Season each rack of lamb with 3g of the flavoured salt. Coat the bottom of a large pan generously with olive oil and place over a medium-high heat. When the oil is hot, add the lamb and cook for 4 minutes, flipping the rack every 15 seconds, until the meat is brown on all sides. Remove the lamb and rest for 5 minutes on a cooling rack placed over a tray before cutting into cutlets. Serve with the salsa verde.

Heston Blumenthal’s Rack of Lamb with Caraway and Herbs 3

Enter for your chance to WIN

Heston Blumenthal Accessories Pack by Salter valued at $169.85

Rare? Medium? Well done? Tell us how you prefer your meat cooked and
why in 50 words or less to win!

Enter now

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