Roast rack of lamb with star anise carrots

This dish features a perfectly roasted lamb rack paired with tender, buttery carrots infused with the warm, aromatic notes of star anise.

• serves

  8

• prep

  20 minutes

• cook

  50 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

Stream free On Demand

Rick Stein's Australia

series • CookingPG

Ingredients

• 2 x 8-bone racks of lamb, French-trimmed
• 2 tbsp oil
• 100 ml red wine
• 1 tsp redcurrant jelly
• 200 ml lamb or beef stock
• Knob of butter
• Salt and black pepper
• 16 baby carrots
• 1 tsp salt
• 50 g unsalted butter
• 1 star anise

Resting time: 5-10 minutes

Instructions

1. Preheat the oven to 200°C (fan 180°C). Season the lamb all over with salt and pepper.
2. Heat the oil in a roasting tin and brown the lamb all over, then place in the oven and cook for 12–15 minutes for pink lamb or 20 minutes for medium lamb.
3. Meanwhile, place the carrots in a saucepan large enough to hold all of them flat. Just barely cover with water, then add the salt, sugar, butter and star anise.
4. Bring to the boil, uncovered, then reduce to a low simmer. The carrots will be finished and ready to eat when all the liquid – or nearly all – has evaporated (about 10 minutes). Test by inserting a knife through the thickest part of a carrot. If it slides through fairly easily, remove the carrots and plate them. The butter, sugar and salt will have formed a glaze. Discard the star anise. Any remaining liquid (if of a syrupy consistency) can be drizzled over the carrots.
5. When lamb is cooked to your liking, remove lamb to a plate. Cover lamb with foil and leave to rest for 5-10 minutes before carving the racks into individual cutlets.
6. Meanwhile, place the roasting tin on the hob, add the wine and bring to the boil.
7. Add the redcurrant jelly and stock, and soy sauce if using, then season with salt and pepper.
8. Bring to the boil and stir while the sauce reduces a little, then swirl in the knob of butter. Add any juices from carving.
9. Serve lamb with carrots and leafy salad.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.