Rack of Lamb with Garlic Rosemary and Juniper
Serves 2 people as an entree

Ingredients

For the marinade;

  • 1 rack of lamb (1 ½ lb) (the top scored)
  • 1 tsp rosemary
  • 10 juniper berries
  • 5 cloves garlic
  • 1 Tbs olive oil
For the pan juices;
  • 1 Tbs olive oil for cooking the lamb
  • salt and pepper
  • 1 Tbs finely chopped onion
  • ¼ cup wild mushrooms – sliced
  • 1 tsp flour
  • ¼ tsp tomato paste
  • 1 cup lamb broth (or chicken) (or ½ cup broth / ½ cup white wine)
 
  1. Crush the juniper berries and garlic, add the rosemary and olive oil and spread evenly over the lamb. Place in a ziplock bag and refrigerate for 24 hours. Remove from the refrigerator an hour before cooking.
  2. Preheat the oven to 400 degrees. In a large frying pan heat the oil. Season the lamb with salt and pepper and sear the rack on all sides – about 5 minutes. Place uncovered in the oven for about 20 minutes (or until internal temperature reaches 135 degrees) – turning once. Remove from the oven and pan to a plate and keep warm.
  3. Add the onions and mushrooms to the frying pan and cook until translucent. Add the flour and tomato paste and stir in the broth. Simmer the sauce for 5 minutes, adjust the seasoning and serve with the sliced lamb.