A Celebration of Delicious Legacy
In the November 2016 issue of Essays Of Africa, Chef Garth Schnier of the InterContinental Sandton Towers invites you to join in their 70-year celebration with a selection of his favourite recipes.
Lamb Rack With Seasonal Veg
1 x 8 bone quality lamb rack, untrimmed
150 g feta cheese
12 semi-dried tomatoes
12 calmata olives, pits removed
Extra virgin olive oil
3 sprigs rosemary, fresh
3 cloves garlic
1 small bunch flat-leaf parsley, fresh
Season vegetable, for roasting
Prepping the lamb rack: Remove most of the fat from the back of the rack, leaving a little bit to flavour the meat as it cooks. French trim the bone by cutting the fat out around each bone down to the meat. Scrape the bone of all sinew and fat. Cut between the bone and though the eye of the lamb, leaving 1 cm of meat still attached at the bottom.
Making the stuffing: Finely chop your parsley, semi-dried tomatoes and olives and mix them together with the feta in a bowl. Add a little pepper if necessary. Put this mixture between the lamb eye meat and the bone, then fold up and tie tightly in about five places.
Prepare the veg: Cut up the veg and throw into a roasting dish. You want them to cook in the same time as the lamb. Courgettes and aubergines are great, but if you’re using root vegetables, make sure you cut them into pieces.
Making the marinade: Finely chop rosemary and garlic, mix with a little oil and rub it all over the lamb and the fat, cover and put in the fridge for an hour prior to cooking.
To cook: Preheat the oven to 190 degrees Celsius. Marinate the meat and let it set for 20 minutes or until it comes to room temperature. Put the lamb right on top of the vegetables in the roasting dish, insert into the hot oven and roast. For every 450 g of meat, it will take 25 minutes to prepare depending on your oven. A good rack is cooked for 25 to 30 minutes putting it between medium rare and medium. Kitchen trick: To check the readiness of the meat, poke it with your finger. Rare = soft; well done = very firm.
Click here for more of Garth Schnier’s recipes or get a copy of Essays Of Africa November 2016 magazine from CNA, Pick n Pay, Woolies and Exclusive Books and join the celebration.
Recipes and images supplied by: Intercontinental Sandton Towers