Juicy, tender lamb packed with garlic-herb flavour, kissed by a little fire from Fuoco, this one’s a Insanely good. Easy enough to pull off at home but fancy enough to impress your mates.
Ingredients:
- Lamb rack
- Salt & ground black pepper
- 10 garlic cloves
- ¼ cup extra virgin olive
- 1 cup lightly packed fresh parsley
- 2 tsp dry rosemary
- ½ teaspoon red pepper flakes
- Fuoco crispy chilli oil
Method:
- Marinate the Lamb: Mix Garlic, Olive oil, Rosemary and Fuoco crispy chilli oil. Salt the lamb racks and coat in the marinade. Let it sit for at least an hour (longer is even better).
- Sear: Brush off any garlic chunks from the fat side to avoid burning. Heat oil in a pan over medium-high heat. Sear the lamb fat side down for 3 minutes until golden, then sear each side until they’re golden too.
- Roast: Preheat the oven to 200°C/390°F (180°C fan). Place the lamb in a cast iron skillet and roast for 15 minutes, or until the internal temp hits 57°C/135°F for medium-rare.
- Baste: Add butter to the pan and cook rosemary, thyme, and crushed garlic, then add your baste for another 2 minutes.
- Baste & Rest: Add butter to your pan with smashed garlic, rosemary and Fuoco. Place your lamb back into the warm pan off the heat and baste for 30 seconds. Rest it under foil for 5 minutes.
- Carve & Serve: Slice into individual cutlets and drizzle with Fuoco Salsa Verde.