Pot-roasted Lamb Rack in Dried Mushroom Crust

by Leah Halmagyi


  • 2 x 8-bone lamb racks, French trimmed
  • 2 Tbsp dried porcini mushrooms, ground
  • 2 tsp celery salt
  • ½ cup extra virgin olive oil
  • 1 brown onion, diced
  • 2 parsnips, peeled and chopped
  • 2 Granny Smith apples, peeled and diced
  • 4 cloves garlic, crushed
  • 2 Tbsp unsalted butter
  • 1 bunch thyme leaves
  • 2 cups baby kale leaves
  • 1 Tbsp plain flour
  • 750ml dry apple cider
  • 250ml beef bone broth


1 Score the lamb racks in fine parallel lines, then coat in a mixture of porcini mushrooms and celery salt. Heat halt the olive oil in a heavy-based saucepan and sear the lamb on all sides until well-browned, then set aside.
2 Add the onion, parsnips, apples, garlic, half the butter and remaining olive oil to the saucepan and cook for 5 minutes. Arrange the lamb on top, reduce the heat to low, then cook for 20 minutes, until the lamb is medium rare. Stir in the thyme and kale.
3 Cook the remaining butter and flour until thickened in a medium saucepan over a moderate heat. Pour in the cider and bone broth, then simmer for 15 minutes, until thickened.