Aline Quina Lamb Rack with Guava Glaze
- Prep time 40Min
- Cook time 45Min
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Rack
- Serves 5
Tender, French-trimmed lamb racks are paired with crispy pão de queijo farofa, golden couscous cakes, and a spiced guava jus for a unique and flavourful dish with Brazilian flair.
Ingredients
Lamb Rack
- 2 full French-trimmed lamb racks (approx. 8 bones each)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- Salt and black pepper, to taste
Pão de Queijo Farofa
- 200g pão de queijo (pre-baked or leftover, crumbled)
- 50g butter
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 tbsp parsley, chopped
- Salt and black pepper, to taste
Couscous Cake
- 200g couscous
- 250ml vegetable stock (hot)
- 50g Grana Padano, grated
- 2 tbsp mint, finely chopped
- 2 eggs
- 1 tbsp olive oil
- Salt and pepper to taste
Spiced Guava Jus
- 200ml lamb or beef stock
- 100g guava paste (goiabada)
- 1 cinnamon stick
- 2 cloves
- 1 star anise
- 1 tbsp balsamic vinegar
- Salt to taste
Method
Lamb Rack
- Marinate the lamb racks with olive oil, garlic, rosemary, salt, and pepper. Let rest for at least 1 hour (overnight is ideal).
- Preheat the oven to 200°C (390°F). Sear the racks in a hot pan until golden brown on all sides.
- Transfer to the oven and roast for about 12–15 minutes for medium-rare. Rest the meat for at least 10 minutes before slicing.
Pão de Queijo Farofa
- In a pan, melt butter and sauté onion and garlic until soft.
- Add crumbled pão de queijo and cook on medium heat until slightly golden and crisp, like a farofa.
- Stir in chopped parsley and season to taste.
Couscous Cake
- Place couscous in a bowl and cover with hot vegetable stock. Cover and let it steam for 5 minutes.
- Fluff with a fork, then mix in Grana Padano, mint, eggs, olive oil, salt, and pepper.
- Form into small patties and pan-fry or bake at 180°C (355°F) until golden and set, about 10–12 minutes.
Spiced Guava Jus
- In a saucepan, combine stock, guava paste, cinnamon stick, cloves, and star anise. Simmer gently until reduced by half and thickened.
- Remove the spices, stir in balsamic vinegar, and adjust seasoning with salt.
To Serve
- Slice the lamb rack into individual chops.
- Plate with a portion of the pão de queijo farofa and couscous cake.
- Drizzle with the spiced guava jus.
Garnish with micro herbs or extra mint leaves for freshness.
