Kobie Jeppe of Gannakraal Guest Farm has a reputation for her cookery and knows how to handle a rack of lamb. These succulent crumb-encrusted loin chops were a highlight on a recent assignment researching Karoo lamb with photographer Russell Smith, and Kobie kindly shared her recipe.
To find out what else Kobie cooked see the full story in the August 2012 issue of Getaway magazine.
Kobie Jeppe’s rack of lamb
Ingredients
2 racks of lamb (6 chops each), ask your butcher to clean the rib bones and keep them 8 to 10cm long and to make a cut in the chine bone to ease carving
Ingredients for the breadcrumbs
- 500g breadcrumbs
- 30ml chopped sultanas
- 4 rashers of streaky bacon, chopped
- 5ml rosemary
- 3ml ginger
- 3ml grated lemon zest
- 5ml salt
- 2ml black pepper
- 5ml crushed garlic
- 50g melted butter
- 50ml olive oil
- 100ml grated cheddar cheese
Cooking instructions
Preheat the oven to 180°C. Cover the bones with tin foil and arrange the racks on a baking sheet. Combine all the ingredients for the crumbs and press tightly onto the rack of lamb. Roast, uncovered, for about one hour or until cooked but still pink inside.
To see my portfolio, go to www.nikkiwerner.co.za
