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Wednesday, August 15, 2012 3:06 PM
The Grill, a high-end steakhouse opened by New Zealand chef Sean Connolly, has been named Cuisine Magazine's 2012 Restaurant of the Year. We have Sean's recipe for Silere lamb rack with star anise sauce for you to try:
1. Preheat oven to 120C. Heat a frying pan over high heat. Add a little oil. Bring to high heat. Season lamb rack with salt and pepper; place lamb in pan and caramelise on all sides. Place lamb rack on a roasting tray and cook in oven for 40 minutes, or until meat is medium rare with a core temperature of 45C.
2. While lamb cooks, place white peppercorns and star anise in a saucepan over low to medium heat until fragrant. Add sherry; let alcohol burn off, then add redcurrant jelly. Add veal jus (or lamb gravy). Bring to the boil, simmer until flavours combine, then serve sauce over sliced lamb racks.
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