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Recipe: Rosemary seared lamb rack with Ārepa shallots & pink peppercorns

September 06, 2022 2 min read

Recipe: Rosemary seared lamb rack with Ārepa shallots & pink peppercorns

Serves 4

The moment the team at Ironclad knocked back their first glass of Ārepa, they knew a day would come where they could turn this delicious, tangy, high performance drink into something savoury. And here it is. The most delicious accompaniment to lamb - ever!

Super quick and all done in one pan, this dish will have you giving the MasterChef team a run for their money!

Made with NZ Blackcurrants, L-Theanine and Pine Bark, our Ārepa products are brimming with healthy goodness for your brain. And let's not forget the lamb. Fresh Meats NZ lamb racks are well aged, nicely trimmed and there is lots of meat on each rack.



2 large Fresh Meats lamb racks
4 big stalks rosemary, chopped finely
1 t pink peppercorns
2 T olive oil
Rock salt to taste



50 g butter
4 bay leaves
450 g shallots, sliced very thinly
4 cloves garlic, minced
¼ c red wine
200 ml Ārepa Performance Drink
1/3 c Ārepa freezed dried black currants.
¼ c water
1 heaped T wholegrain mustard
1 tsp pink pepper corns



Remove the lamb rack from the fridge an hour before you plan to cook it. Pat dry with a paper towel.

Heat your oven to 200°C.

Heat your Legacy Pan over a high heat until nearly smoking, then drizzle in the olive oil.

Lightly spray the meaty side of the racks with olive oil and liberally sprinkle on the rosemary, salt and pink peppercorns. Press the herbs and seasonings into the meat so they stick.

Lay the meat, herb side down in the pan and turn the heat down to medium. Sear for 2 minutes, then flip and sear underside for a further 2 minutes. Up the heat if you feel like they aren’t searing fast enough.

Place pan in oven and roast for another 12 - 15 minutes for medium rare, 15 - 20 minutes for medium. If you have a thermometer then the temps are as follows...

Rare 60°C
Medium rare 60 - 65°C
 65 - 70°C
Medium well done 70°C

Remove meat from pan, wrap in tinfoil then a couple of tea towels to keep it hot. Rest for 10 mins until you’ve made the sauce.

Place your hot Legacy Pan over a medium heat (remove any burnt pink peppercorns, but don’t clean).

Add butter, bay leaves, shallots and garlic and fry until the onions are golden brown.

Add red wine and rapidly simmer for 1 minutethen add the remaining ingredients. Turn the heat to low and simmer for 5 - 7 minutes until the sauce is reduced by half, glistening red and a little bit syrupy.

Have a taste. You might need more salt or pink peppercorns depending on your taste. 

Unwrap the lamb racks and add any left over juice to the caramelised shallots.

Slice the lamb racks and serve with extra pink peppercorns and a delicious dollop of hot Ārepa caramelized shallots.


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