Roast rack of lamb with rosemary and membrillo aioli and rustic roast potatoes Recipe
This mouth-watering recipe is ready in just 47 minutes and the ingredients detailed below can serve up to 8 people.
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Cooking tools:
- Carving knife
- Carving fork
- Oven
- Stove
- Saucepan
- Measuring cup
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Pepper mill
- Roasting pan
Ingredients
- Generous pinch finely chopped rosemary, plus sprigs, for garnish
- 240ml oil (sunflower, olive oil or a mixture)
- 2 egg yolks, preferably free range and organic
- Pinch of English mustard or 1/4 tsp French mustard
- 1/4 tsp salt
- 10ml white wine vinegar
- 1 clove garlic, crushed
- 35 50g membrillo (quince paste)*
- 4 racks of lamb or 1 leg of spring lamb
- 3 sprigs fresh rosemary, optional
- 1 to 2 cloves garlic, optional
- Salt
- freshly ground pepper
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