Roasted Rack of Lamb with Balsamic Demi Glace Sauce


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Roasted Rack of Lamb with Balsamic Demi Glace Sauce

In a hot pan, sear lamb racks until rich in colour, transfer to trays, season with salt and pepper
In a saucepan, sauté onion and garlic until transparent, pour in milk and cream, bring to a boil, once boiled slowly whisk in dry polenta
Once it starts to thicken, reduce heat and fold in parmesan cheese, chopped parsley and butter, season with salt and pepper, set aside
Combine sauce mix with cold water and mix until free from lumps, bring to boil, stir constantly, once boiled, add balsamic vinegar and reduce the heat and simmer for 2-3 minutes, stir occasionally
Cook lamb racks in a preheated oven at 200c for approx. 6-8 minutes, until medium
Cut zucchinis on an angle, coat with sea salt, cracked pepper and olive oil, and grill on a hot char grill for 45 seconds on both sides, place on a tray and reserve in a warm place
To serve, place a spoon full on creamy polenta on to serving plates with grilled zucchini, top with rested lamb racks, and pour over the demi-glace
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Edlyn Foods Pty Ltd

  • 13 Ricky Way, Epping, Victoria, Australia
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