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Home > Recipes > Lamb shoulder rack

Lamb shoulder rack
( SERVES 4 )

Annabelle White

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: No ratings yet

Lamb shoulder rack

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Ingredients

½ cup Flour
1.13 kgs Lamb racks, Hawke's Bay (2 racks)
1 Tbsp Dry mixed herbs
1 can Tomato, seasoned, 400g
2 cloves Garlic, large
3 Tbsp Olive oil
1 Salt & freshly ground pepper, to season
1 Red onion, finely chopped
3 Tbsp Worcestershire sauce
¼ cup Fresh herbs, chopped

Directions

  1. Cut racks in half so you have four portions. Toss them in the flour mixed with the dried herbs and season with salt and pepper.
  2. Place 2 tbsp oil in large frypan.
  3. Cook the lamb for about 2 minutes each side and place in Crock-Pot.
  4. Add remaining oil to the pan, then add the onion and garlic. Move it around the pan, collecting any residue and “crusty bits” from the bottom of the pan.
  5. Add any leftover seasoned flour and the can of tomatoes. Cook a few minutes and add Worcestershire sauce and fresh herbs.
  6. After a few minutes’ gentle cooking, pour this over the lamb in the Crock-Pot. Cover and leave for 9 hours on low. Do not lift the lid to check progress.

Cook's tip: Serve this with mashed potatoes, as the sauce with this lamb is full of flavour and not to be wasted. You can add a slosh of red wine to the Crock-Pot – the acidity will add to the mix.

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https://www.eatwell.co.nz/recipe/236/Lamb-shoulder-rack/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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