Kitchen at the End of the Universe: Lamb Rack (with Mensa Wines)

Spread the love

So this meal was inspired by our visit to Overhex Winery in Worcester (read more here: Overhex Winery… and Meeting Mensa/). We bought the Mensa Chardonnay/Pinot Noir, and the Cabernet Sauvignon, and really appreciated the wines’ straightforward nature.

Mensa Wines Social Savage BoozyFoodie Foodblog

As such, we decided on some straightforward food to go with it.

I was never really a fan of veggies. Literally any veggies. And if my food would touch a piece of veggie somewhere, I would throw a proper big boy tantrum. Recently things have changed, though. I’ve started to try some veggies: I will still steer waaaaaaay clear of anything remotely related to a pumpkin. One of the veggies I’ve really warmed to is asparagus. I like the crunch and the earthy taste, and knew it would go really well with the Chard/Pinot Noir.

Mensa Wines Social Savage BoozyFoodie Foodblog 1

This is the easiest thing to make. You’ll need fresh asparagus spears, and a piece of bacon for each. Wrap the spear, and then roast in a 180C oven until the bacon goes crispy. Easy as that!

BoozyFoodie Mensa Wines Social Savage Foodblog

The Mensa Cab is a bit more full bodied, so needs something a bit more substantial. I’ve never tried a rack of lamb, so when I found one at Boma butchery in Garsfontein, I jumped at the chance. The rack was already Frenched (which is the stripping of the bones and covering in foil), which helped, because I don’t think I have the patience to do it myself.

Mensa Wines Social Savage BoozyFoodie Foodblog 5

With lamb, I prefer to keep it very simple. All you need is salt, pepper, rosemary, and olive oil (garlic is also a good call). Rub the rack with oil, and cover with the salt, pepper, and a few sprigs of fresh rosemary. I popped it on an oven rack into the gas braai on indirect heat. Timing here is everything; 15 minutes should do it for medium-rare. The best tip here is to get a thermometer, and check your rack around the 12 minute mark – you want around 62C for medium-rare. Very important: once it’s done, cover with foil, and let it rest for 10 minutes.

Mensa Wines Social Savage BoozyFoodie Foodblog 5

The Mensa Cab just loved the rosemary on the rack.

Mensa Wines Social Savage BoozyFoodie Foodblog 5















This is not a subtle, delicate dish, and the wine definitely thanked it for that. It’s such a complementary pairing, perfect for a lazy Sunday lunch. I’ll admit I was a bit intimidated by trying a rack of lamb myself, but it really isn’t difficult. The key is to not overcook it, and sip some lovely wine with it once it’s done.   

Mensa Wines Social Savage BoozyFoodie Foodblog 10


Leave a Reply

Your email address will not be published. Required fields are marked *