2 x 8-bone French cut racks of lamb weighing approx. 600 g each
3 red Tropea onions
100 g fresh ginger
30 g cane sugar
1 glass of Grand Marnier
Thyme as required
Fresh mint as required
Salt as required
Pepper as required
Extra virgin olive oil
Take the 2 racks of lamb and season them with the salt, pepper, oil and the fresh mint and thyme torn by hand.
Place the dressed racks on the baking tray supplied.
Select the "Lamb chops" automatic recipe from the oven menu, place in the oven and switch on. There is no need to preheat the oven.
Meantime, prepare the caramelised onion with ginger.
Peel the ginger and grate it, keeping all the juice and flesh in a bowl.
Chop the three onions and brown them in a spot of oil. Half way through cooking, add the cane sugar and cook briskly for a few minutes until it melts completely.
Allow the sugar to caramelise slightly and then add the brandy and finish cooking.
Once cooked, add the salt and the juice of the ginger, squeezed from the flesh set aside earlier in the bowl.
Cut the lamb into chops, 4 per person, add the fresh mint torn by hand and serve with the caramelised onion on the side.
For this recipe, use New Zealand lamb, buying 2 ready Frenched racks.
The cooking time for this recipe leaves the lamb slightly pink inside.
Lamb is very rich in flavour and I always recommend serving it with a side dish or sauce with good acidity, a red wine or raspberry sauce for example. When the lamb is cooked, let it rest for 5 minutes with the oven door open, so that it releases the juices we don't want on our plate.