Aussie Rack of Lamb Flambé | Aussie Beef & Lamb | Food Service | North America

Ingredients

• 2 tablespoons blended oil
• 1 clove garlic, smashed
• 1 sprig rosemary
• 1 sprig thyme
• 1 rack (18–20 ounces) Australian lamb, frenched, cleaned and silver skin removed
• Coarse Kosher Salt, to taste
• Cracked Black Pepper, to taste
• 4 tablespoons European butter
• 1 pound fingerling potatoes, quartered lengthwise
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon cracked black pepper
• 1 teaspoon minced garlic
• 1 teaspoon chopped parsley
• ½ teaspoon chopped rosemary
• ½ teaspoon chopped thyme
• 1 pound heirloom baby carrots, halved lengthwise, tops on
• Extra-virgin olive oil, to taste
• Pinch of kosher salt
• Pinch of cracked black pepper
• 1 pound wild mushrooms, julienned
• 2 ounces clarified butter
• 2 ounces brandy or cognac
• 2 ounces veal demi-glace
• 1 ounce heavy cream