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Poached rack of lamb on a string with vegies


  • Place the stocks, garlic, onion, carrot, peppercorns, star anise and berries in a large heavy-bottomed pot and rapidly simmer for 20 mins. Strain, return liquid to the pot and taste for seasoning.
  • Add the baby turnips, baby carrots and zucchini to the pot.
  • Then tie the lamb onto 2 wooden spoons with kitchen string and suspend it into liquid. Cook for 6-7 mins for medium-rare. (To cook more, turn the heat down and cook gently to the desired degree.)
  • To serve, remove the vegies and meat, separate the cutlets and arrange on individual plates. Then spoon some of the cooking liquid over the top.


  • 2 litres beef stock
  • ½ litre chicken stock
  • 1 garlic clove, smashed
  • ¼ onion, quartered
  • ¼ medium carrot, cut into chunks
  • 6 whole peppercorns
  • 2 star anise
  • 6 juniper berries
  • 2 leeks, cut into pieces
  • 8-12 baby turnips, scrubbed & cut in half, if needed
  • 8-12 baby carrots, peeled
  • 2 zucchini, thickly sliced
  • 4 racks of lamb, trimmed of all fat & sinew

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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    1 lb450 gm