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Sunday Lunch Idea: Classic Rack of Lamb and Tiramisu Tart

Rare cooked lamb cutlets from a rectangle or rack of lamb served on a bed of fresh salad with baby potatoes on a rustic pewter plate

By Motlagae Konyana

If you’re cooking for your family this sunday, one of the best options you can serve is lamb rack. This week we’re challenging you to cook along with us for Sunday lunch, we are making a classic rack of lamb served with roasted potatoes and a Tiramisu Tart. 

How elegant is a rack of lamb?  It is the Rolls Royce of lamb and every cook’s dream to perfect it. It is great for entertaining your family and friends.  A tender rack of lamb, seasoned with rosemary, garlic, salt, freshly ground pepper and olive oil.  The trick is to not go overboard with the herbs. When you’ve selected the best meat, the lamb tastes so good on its own; the seasoning should complement the lamb and not dominate the taste.

This long weekend entertain your family with a roasted rack of lamb and you will be the talk of the family with everyone commenting on your incredible cooking skills.

Remember your lamb needs to be perfectly pink and the vegetables each cooked to tenderness to deliver their own sense of occasion to the meal.

Get your family and friends loving your hosting this long weekend by adding a Tiramisu Tart for desert. A glorious, rich creamy tart based on the famous Italian pudding.

INGREDIENTS:

  • large handful fresh herbs (rosemary, parsley, mint, etc.), roughly chopped + extra, to garnish
  • zest of 1 lemon
  • 2 garlic cloves, peeled and crushed
  • 30ml (2 tbsp) mustard
  • 2 racks lamb cutlets (about 12 chops in total)

METHOD:

Preheat the oven to 180°C. For the lamb, mix together, herbs, lemon zest and garlic. Spread the mustard over the fatty part of the lamb rack and use this to adhere the breadcrumb mixture to the rack. Place in the oven and cook, 15 – 20 minutes for medium rare (add an extra 5 minutes for well done).

Remove the lamb from the oven and allow to rest, covered, 10 minutes. Serve warm with the vegetables and garnish with fresh herbs.

 

INGREDIENTS:

 Pastry

  • 175g plain flour
  • 2 tablespoons icing sugar
  • 1 tablespoon cocoa powder
  • a pinch of salt
  • 100g cold butter
  • 2 tablespoons cold water
  • 1 egg yolk

Syrup

  • 50ml boiling water
  • 5 tablespoons instant coffee granules
  • 50ml Amaretto liqueur

Mascarpone filling

  • 50g caster sugar
  • 250g mascarpone
  • 4 tablespoons milk
  • 125ml double cream

Topping

  • Cocoa and/or grated dark chocolate

METHOD:

 

  • To make the pastry: Combine flour, sugar, salt and cocoa. Rub in the butter, add cold water and knead the dough until smooth and all the ingredients are well combined.
  • Line a tart tin with the dough. Prick the pastry in several places with a fork and leave to chill until the oven is preheated.
  • Preheat oven to 180 C /  Bake for around 15 to 20 minutes.
  • Mix 5 tablespoons of instant coffee granules with 50ml boiling water. Set aside to cool. Mix in Amaretto and sprinkle the syrup over the baked crust.
  • Using an electric mixer, mix the mascarpone with milk and sugar.
  • Whip the cream to form stiff peaks and fold gently into the mascarpone. Spoon cream on top of the cooled pastry base; sieve cocoa (and/or grated dark chocolate) all over the top for a pretty presentation.
  • Refrigerate until ready to serve

 

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