Te Mana lamb rack with infused jus

Te Mana lamb rack with infused jus

Medium - 30 Min

  • style Dish type: Meat & Poultry
  • poll Difficulty: Medium
  • access_time Preparation time: 30 min
  • timer Cooking time: 60 min
  • place Region: New Zealand

Thank you Te Mana for the recipe!


Ingredients for 5 Portions

Te Mana Lamb rack

  • 5 Te Mana lamb racks
  • 1 Smoked garlic fondant
  • 5 large King Edward potatoes
  • 1/2 bulb smoked garlic
  • 1 litre lamb stock/ meat stock 
  • 100g salted butter

Sautéed giant shitake mushrooms

  • 5 giant shitake mushrooms
  • Small bunch parsley
  • 100 ml x olive oil
  • 2 banana shallots finely diced

Sautéed kale with cranberries

  • 2kg kale
  • 100g soft dried cranberries
  • Grated fresh nutmeg
  • 3 cloves garlic
  • 4 sprigs rosemary
  • 4 sprigs thyme
  • 50 ml  red wine vinegar
  • Rock salt & white pepper
  • 700 ml lamb jus infused with juniper berries


Smoked garlic fondant

  1. Peel and wash King Edward potatoes, cut each in half and trim to size.
  2. In a pan with olive oil and a knob of butter colour one side, turn potatoes over and add remaining butter, lamb stock smoked garlic and half the herbs.
  3. Cook in a pre-heated oven 180C till tender season with rock salt and pepper.


  1. Prepare lamb rack by removing skin, score gently and rub with olive oil salt and pepper.
  2. In a hot pan add lamb racks fat side down after seasoning with rock salt, colour fat side first then all remaining sides.
  3. Place racks bone side down in a roasting dish with crushed garlic and herbs.
  4. Roast at 200 oc 10 minutes for rare, 17 minutes medium,22 minutes well done allow to rest for 8/12 minutes depending on cooking time.

Sautéed kale with cranberries

  1. Wash kale and sauté in a pan with olive oil and a little butter, once tender add soft cranberries, nutmeg, red wine vinegar.
  2. Season to taste.
  3. Sautéed giant shitake mushrooms.
  4. Wash mushrooms and half.
  5. Score the inside of the mushrooms.
  6. In a large frying pan add olive oil and a knob of butter, cook without colour shallots.
  7. Place mushrooms inside down in pan and cook till golden colour turn over for 60 seconds, season and add some chopped parsley.
  8. Season and serve.

Carve the rested Te Mana lamb racks and serve with hot lamb jus as per picture.

Enjoy the recipe and Cook like a Chef at home!

Ingredients Quantity Price
Out of stock Frozen Lamb Rack (+/-650g) £29.10
Out of stock Beef Stock Broth (1l) £6.80
Bordier Salted Butter (125g) £2.80
Arbequina Extra Virgin Olive Oil (500ml) £12.50
Natural Cranberries (100g) £5.40
Italian Red Wine Vinegar (250ml) £4.90
Pure Sea Salt (100g) £4.30
Cracked Black Peppercorns (100g) £6.20