Lamb racks marinated in beer

Recipe

“I learned this recipe in Norway, and it’s perfectly suited to a winter dinner party!”- Vanessa Rigley.

What a great twist to a marinade – beer’s alcohol, acids and enzymes help break down protein and tenderise the meat and add a unique and great depth to the marinade. Often used in German and Belgian cuisines.

Make sure to choose a beer you love! I find that lager is the best, and Coopers is always a safe choice. The flavour of the marinade penetrates the lamb so well and keeps it very moist. This is a meal well suited to an Australian barbeque.

Serves 4.DF.

Pictured: Lamb racks marinated in beer; just out of the oven

1 rack of lamb, allow approx. 3 cutlets per person

Pepper and salt

2-3 cloves garlic, crushed

4 sprigs rosemary, chopped

1 tbsp Dijon mustard

Beer to cover, Coopers Pale Ale works well

Trim one rack of lamb of any sinews and fat.

Score the fat side with a sharp knife in a criss-cross pattern.

On the same side, rub generously with the pepper, garlic and rosemary.

Smear all over with Dijon mustard.

Lower the whole rack into a container and cover with beer.

Leave for at least 4 hours.

Pictured: Lamb racks ready for marinade

Take out the rack, discard the beer marinade (it does not keep), and pat dry leaving the mustard mixture on the top, and then place in a very HOT oven (about 300C or as hot as your oven can go) until golden brown, then reduce heat to about 90C to complete roasting.

How long you cook it at 90C is up to personal preference, and how you like your lamb, and how large the rack is - for an 8 cutlet rack and medium lamb, you can skip the 90C all together and brown for 20 minutes on hot only, then rest the lamb covered in foil for 20 minutes.

Keep the accompaniments traditional … wilted spinach and sautéed potatoes.

TasteTip - Isinglass is a source of gelatine extracted from the swimming bladder of certain fish - notably the sturgeon. Unlike normal gelatine, isinglass is fibrous in structure, which leads to its principal use of clarifying liquids, including wine and beer (which is why some wines and beers are not considered truly vegetarian).

Pictured: Marinade ingredients for Lamb racks marinated in beer