12 (8 bone-in) frenched New Zealand lamb racks, eye only
3 cups ouzo (may substitute sambuca)
4.5L lamb stock plus 240ml
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1) Marinate the lamb racks in 6 tablespoons of the olive oil, lemon juice, oregano, onions, garlic, salt and white pepper for a minimum of 2 hours or overnight, refrigerated.
2) To cook the lamb, heat 2 tablespoons of oil in heavy bottom saute pan until almost smoking. Carefully place the lamb in the saute pan and brown on all sides. Transfer to baking sheet and roast in a preheated 180 degrees C/Gas 4 oven to an internal temperature of 55 degrees C. Allow to rest 5 minutes and carve.
For the Ouzu scented lamb jus:
1) In heavy saucepan over high heat, reduce ouzu to 240ml. **Note this will flame!** Once reduced, add the 4.5 litres of lamb stock, soy sauce, sea salt and white pepper. Bring mixture to a boil. Meanwhile, in a small mixing bowl, whisk together the cornstarch and the remaining 240ml lamb stock creating a slurry. With a balloon whisk, add the slurry to the boiling stock. Reduce to a simmer for 15 minutes and serve with lamb.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.