There are parts of the Balkans that lamb just isn’t popular, however, there are regions in which dishes such as rack of lamb are simply adored. As with most cultural traditions and traits related to this region, food can be highly polarised. Now lamb is in season this foolproof recipe should provide you with a show-stopping meal suitable for any guest.
Ingredients
1 rack of lamb
50g butter
3 tbsp rosemary, finely chopped
1 tbsp sea salt
1 tbsp cracked black pepper
1 tbsp cornflour dissolved in a small amount of water
2 tbsp sour cream
1 tsp tomato puree
1 cup red wine
250ml lamb stock
1 bay leaf
Instructions
Mix the rosemary, salt and pepper into the butter
Rub the butter onto the rack of lamb
Pour wine and stock and place bay leaf into roasting tin
Place rack of lamb above stock
Cook in the oven according to taste (rare, medium, well done etc.)
Remove lamb from oven, cover and leave to rest
Put roasting tin on hob
Add cornflour to roasting tin and stir
When the gravy reaches a simmer add the sour cream and tomato puree
Carve the rack of lamb and place on plate with sauce drizzled over the top
Serve with seasonal vegetables