3 six-bone racks of lamb (trimmed )
1/4 cup olive oil
2 tsp crushed rosemary
3 cloves garlic (crushed to a paste )
1/2 cup crème fraiche
3 tbsp honey
2 tbsp ground cumin
1 tbsp ground coriander
2 tbsp chopped fresh mint
1 cup mascarpone cheese
Salt and freshly ground black pepper
For the lamb
Mix together 2 tbsp olive oil, crushed garlic, rosemary and black pepper, rub lamb all over with mixture. Place lamb skin side down on pre-heated frying pan. Cook for 3-5 minutes at high heat until lamb is browned evenly.
Remove from pan, place on baking tray, and transfer into pre-heated oven at 200C. Roast for 20-25 minutes, if you like your lamb medium; if not cook for longer.
For the sauce
In a bowl, combine crème fraiche, honey, coriander, cumin, and mint. Add the mascarpone cheese, whisk until combined, season with salt and pepper, and leave aside.
Remove lamb from oven, allow to rest for a few minutes. Cut lamb into cutlets between the bones, place cutlets on each plate, top with mascarpone sauce.
Best served with florets of broccoli and creamed chive mash.
To download Michael’s delicious recipes please go to the Athlone Springs Facebook page.