About the Dish
Firmly rooted in history and Italy’s culinary tradition, lamb is famous in most parts of the country and marks
the Easter celebrations annually.
Appointed as one of Meat and Livestock Australia’s Lambassadors, Chef Felix hopes to inspire Singaporeans through his knowledge of prepping and cooking Australian lamb; italia-style, approachable, flexible and targets a much wider audience.
In this video, Chef Felix shares one of Monti’s dishes – Roasted Marinated Rack of Lamb.
Ingredients
Marinade
- 1 rack of Aussie Lamb
- Pinch of Salt
- Pinch of Pepper
- 2tbsp Fage Yoghurt
- 1tsp Mint Jelly
Sides
- 3pcs Ratte Potato
- 1tsp Chives, chopped
- 1tsp Oregano, chopped
- 1tbsp Unsalted Butter
- 1tsp Extra Virgin Oil
- 2 stalks Broccolini
Salsa Verde
- 3pcs Green Capsicum
- 1tbsp Capers
- 400g English Parsley (without stem)
- 2pcs Gherkins large
- 3pcs Garlic cloves
- 5pcs Salted Anchovy Fillets
- 150g Cooked Potatoes
- 120ml Champagne Vinegar
- 200ml Extra Virgin Oil
- 1tbsp Mint Jelly 1 tbsp
- Pinch of Salt
- Pinch of Pepper
White Corn & Tomato Salsa
- 100g White Corn Kernel
- 30g Roma Tomato, diced
- 1tsp Dill, chopped
- 2pcs Lime Zest
- 2pcs Lime Juice
- 80ml Extra Virgin Oil
- 1tbsp Whole Grain Mustard
- 1 stalk Rosemary
- 1 stalk Thyme
Directions
Marinade the Lamb
-
1
Rub rib rack all over with mixture of yoghurt and mint jelly. Rub with salt and freshly ground black pepper. Marinate in the refrigerator overnight, or at room temperature for 1 1/2 to 2 hours as the lamb is coming to room temperature in the next step. Remove the lamb from the refrigerator 1 1/2 to 2 hours before you cook it so that it comes to room temp. If the meat is not at room temperature, it won’t cook evenly and may still be raw inside while the outside is cooked.
-
2
In a blender jar, or using an immersion blender, purée together parsley, capers, anchovies, garlic, gherkins, capsicum, and cooked potato until creamy; scrape down sides as necessary to blend everything evenly. Add olive oil and pulse briefly to emulsify. Season with salt. Salsa Verde can be refrigerated in an airtight container for up to 5 days.
-
3
In small bowl, combine the torched corn kernels, chopped tomatoes, lime zest, lime juice, chopped dill and extra virgin oil.
-
4
Choose small potatoes, rather than large. You can use this technique on potatoes of any size (even Russet potatoes!) But for crispy potatoes, choose potatoes around the size of a golf ball or two. In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes; drain well. Place potatoes onto the heated pot with unsalted butter. Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece. Drizzle with extra olive oil, oregano, chopped chives, salt and pepper.
-
5
Blanch the broccolini in a pot of boiling water for about 1 min, strain it and season with salt, pepper and extra virgin oil.
Roasting the Lamb
-
1
Heat a dry large skillet, preferably cast iron, over medium-high, then add oil.
-
2
As soon as oil is smoking, cook steak, turning every 2 minutes or so, until a deep brown crust forms and the internal temperature is a few degrees below your favoured doneness (120°–125° for medium-rare), 8–10 minutes.
-
3
Add butter, rosemary, and garlic to skillet, tilt pan toward you so that butter pools on one side, and use a large spoon to continually baste steak with butter. Continue until butter is no longer bubbling and it smells nutty and is beginning to brown, about 1 minute. Transfer meat to a cutting board and let rest 10 minutes.
-
4
Cut meat from bone and slice against the grain 1″ thick.
