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Rack of lamb - Provencale


For 4 servings:

1 onion
2 cloves of garlic
4 tsp Lakelands olive oil
2 twigs sage, another 2 twigs rosemary, another 2 twigs thyme
100g pinekernels
1 lamb shoulder
½ ltr dry white wine
1 no. bayleaf
½ ltr lamb stock
200g black olives, de-seeded or with stone
Sea salt and freshly cracked pepper

Cooking Method

  1. Pre-heat oven to 160°C.
  2. Chop the onions and the garlic.
  3. Season the lamb shoulder with salt and pepper. 
  4. Heat a suitable baking dish, add olive oil and sear the lamb shoulder over medium heat for a total of about 6 to 8 minutes on all sides.
  5. Remove lamb shoulder from heat.
  6. Add onions, garlic and pinekernels to the baking dish and saute for about 2 minutes and deglace with white wine.
  7. Put the lamb shoulder back onto the baking dish, add herbs and then the bayleaf.
  8. Place lamb in the pre-heated oven and roast at 140°C for about 45 minutes.
  9. Then turn the lamb and add half of the lamb stock to it. Let it cook for another 15 minutes.
  10. Turn the lamb again then add olives and the remaining stock.
  11. Then let it roast for another 15 minutes.
  12. Remove lamb from oven and let it rest for 5 to 8 minutes before slicing.
  13. If necessary, further reduce the gravy left  behind in the baking dish.
  14. Garnish braised lamb with pinekernels and olives.


  1. Serve it with gravy & polenta (cooked ones available from Huber’s Butchery).
  2. A dry white wine like Pouilly Fume from Henri Bourgeois (available from Huber’s Butchery) is also highly recommended to go with this dish.

Recipe written by Thomas Kreissl, Huber's Butchery. Copyrights (C) Huber's Butchery

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