FELIX AT HOME - ROAST LAMB RACK

A delicious summer meal best enjoyed with a good bottle of rosé.

Please note these meals are semi-prepared and easy enough for any home cook to complete, for recipes visit our recipes page.

SERVES: 2 People

  • Demi baguette
  • Hot smoked salmon salad, fennel, goats curd, watercress, lemon & mustard vinaigrette
  • Roast spring lamb rack, thyme and rosemary jus
  • Provencal roast kipfler potato, piquillo pepper, olive & espelette
  • Baby cos salad, herb vinaigrette
  • Chocolate Fondant
  • Bread knife
  • Tongs
  • 2 Mixing bowls
  • 2 Medium frying pans
  • 1 Small sauce pan
  • Good salted butter
  • Vegetable oil
  • Olive oil
  • Salt and pepper
  • Spoon
  • Microwave/stove top and pan

DEMI BAGUETTE
Flour, water & yeast

HOT SMOKED SALMON SALAD, FENNEL, GOATS CURD, WATERCRESS, LEMON & MUSTARD VINAIGRETTE

Hot smoked salmon

Woodside goats curd

Watercress salad
upland cress, watercress, tarragon, chervil, fennel

LEMON AND MUSTARD VINAIGRETTE
Extra virgin olive oil, lemon juice, sunflower oil, salt, peeled shallots, caster sugar, white wine vinegar, baby capers, cornichons, seeded mustard

ROAST SPRING LAMB RACK, THYME AND ROSEMARY JUS

Roast spring lamb rack
Lamb, thyme, rosemary garlic, olive oil

Thyme and Rosemary Jus
Shallot, thyme, rosemary, garlic, butter, white wine, chicken, onion, carrot, celery, veal stock, olive oil

DILL PROVENCAL ROAST KIPFLER POTATO, PIQUILLO PEPPER, OLIVE & ESPELETTE

Roast potatoe
Kipfler potatoes

Provencal garnish
piquillo, pepper, green olive, chili, dried oregano, olive oil Baby cos salad, herb vinaigrette Baby red cos & baby gem lettuce, chives, parsley & chervil, Dijon mustard, forvm chardonnay vinegar, vegetable oil and olive oil

Thyme and Rosemary Jus
Shallot, thyme, rosemary, garlic, butter, white wine, chicken, onion, carrot, celery, veal stock, olive oil

DESSERT

CHOCOLATE FONDANT
Butter, flour, chocolate, eggs, salt

SALTED CARAMEL SAUCE
Sugar, salt, cream, butter

Let's Get Started

For the demi baguette:

Pre heat the oven to 200 degrees celcius and place the baguette in the hot oven for 5-6 minutes or until crispy on the outside. Serve with salted butter.

For the hot smoked, salmon salad:

Spread goats curd on the serving plate. Place the watercress and herbs into a mixing bowl, excluding dill. Add one teaspoon of lemon, shallot and caper dressing to the watercress salad and mix. Add a pinch of salt and pepper, mix salad and arrange on serving plate.
In a separate bowl, place the fennel, salmon and rest of the dressing with a pinch of salt and pepper and mix gently so you do not break up the salmon.
Arrange fennel and salmon on top of watercress and herbs.
Arrange the dill on top of the salad to finish.

For the roast lamb rack:

These lamb racks have been pre-cooked and steamed and need to be finished off on the stove top and oven.
Pre-heat oven to 200 degrees celcius. Remove lamb racks from packaging, brush off the herbs and garlic and season. Put a small amount of oil into a pan to heat, and place lamb racks fat-side down into the hot oil to cook for roughly 2 mins or until the fat side is a nice, golden brown. Place in the pre-heated oven fat-side down and roast for 10 mins.
Remove lamb from oven and rest for 6 mins. While the lamb is resting, warm the jus in a small pan. Slice lamb down the bone and arrange on your serving dish. Pour the jus over the lamb once the potatoes and the salad are finished.

For the provencal roast potatoes:

This is more of a warm potato salad then a hot dish. Add a good splash of olive oil to the pan, add the potatoes and roast for 4-5 mins or until they are a nice golden brown, tossing occasionally. Season with salt and pepper.
Add the piquillo pepper, green olive and oregano dressing to the pan and let it sit for 5 minutes so all the flavours infuse. Finish with a squeeze of lemon juice.

For the baby cos salad with herb vinaigrette:

Place the cos salad leaves into a bowl with the dressing and season with salt and pepper. Add in half the herbs and mix the salad. Arrange nicely in a serving bowl then scatter the remaining herbs over the top.

Dessert

For the chocolate fondant:

Bring the fondants to room temperature for a couple of hours. Preheat the oven to 180 and bake the fondants for 8-10 mins.
Leave to rest for 2 mins before turning out of the mould. Heat the caramel sauce before pouring over the fondants.

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