Date posted: 15/09/2017

Farmstead rack of lamb with Knorr merlot gravy

  • Serves 10
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Everyday Favourites table salt 2g
Everyday Favourites cracked black peppercorn 2g
Everyday Favourites rosemary needles 10g
KTC rapeseed oil bottle 50ml
Meadowland professional 100g
Farmstead 4 bone rack of lamb 4kg
Chalk Farm merlot 300ml
Springbourne still natural mineral water 600ml
Knorr gravy granules for meat dishes 50g


For the lamb:
  1. Preheat oven to 190°C.
  2. Heat the oil and add the rosemary and MEADOWLAND Professional.
  3. Season the lamb then add to the pan and seal the for 3-4 min, turning and basting occasionally.
  4. Remove the lamb from the heat.
  5. Place the lamb in to the oven and roast for 10-12 min. then remove the lamb from the pan, cover and allow to rest for 5 min.
  For the gravy:
  1. Drain off any excess fat and oil.
  2. Place the lamb pan back on to the heat.
  3. Pour in the Merlot and reduce by half then pour in the water and return to the boil.
  4. Whisk in the KNORR gravy granules to thicken then remove from the heat.
  To serve:
  1. Carve the lamb in to chops then place on to a serving plate.
  2. Pour the gravy in to a jug and serve.
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