Maple Syrup Braised Rack of Lamb
TOTAL TIME: 2 HOURS 35 MINUTES
2 x 600 g racks of lamb
500 g baby potatoes, halved
2 tbsp extra-virgin olive oil
3 small brown onions, peeled and cut into thick rings
3 large sprigs of fresh oregano
2 tbsp maple syrup, plus 2 tsp more
250 ml white wine
250 ml salt-reduced beef stock
3 pieces of orange peel, 2cm wide
100 g frozen peas
6 yellow squash, quartered
Preheat oven to 180°C degrees.
Bring heavy based casserole to a medium heat. Add 1 tablespoon oil and brown lamb racks all over and set aside.
Add another tablespoon of oil, then add potato halves, onion, and salt and cook until golden brown, about 8 to 10 minutes. Remove and set aside.
Add wine, 2 tablespoons maple syrup and stock to deglaze pan, scraping off the bottom of the pan. Turn heat off.
Add vegetables back to casserole pot and place lamb racks on top. Add orange peel and oregano and cover with lid. Place into the oven for 2 hours.
Change oven to grill, uncover lamb, add peas, and squash, brush lamb with remaining maple syrup and allow to crisp up for 20 minutes , serve immediately.