Roasted Lamb rack, smoked paprika spice. summer tomatoes

Ingredients Serves 2

Trimmed lamb Rack seasoned
  • 300g trimmed lamb
Sauce. Rosemary red wine glaze
  • 100ml demi glaze
  • 1pc fresh rosemary sprig
  • 30ml red wine
  • 1pc bay leaf
  • 1clove roasted garlic
Starch/ Vegetables
  • Roasted Summer tomatoes
  • Baby new potatoes
  • Roasted shallot
  • Morel
  • Spinach
Spice mix
  • Smoked paprika
  • Oven dried oregano, thyme
  • Crushed rock salt

  • Trimmed lamb Rack seasoned

    300 g trimmed lamb Rack seasoned with salt, pepper
    Panfry lamb rack and oven roast medium, keep it nice and pink

  • Sauce. Rosemary red wine glaze

    Reduce all for 20 min, check seasoning and strain

  • Spice mix

    Mix together and rub onto cooked lamb, put under salamander for 2 min,
    The spice mix you just want to warm it to bring out the flavor, if roasted too much the
    paprika will become bitter.


Angelo McDonnell

Angelo Mc Donnell began his culinary career over thirty years ago in his native Ireland. Angelo expanded his horizons and set off to work in some of the most exciting counties in the world. His career has taken him to Switzerland, New Zealand, California, Canada and Manila, Philippines before finally settling in Hong Kong in 1994, the place he now calls home.
His extensive travels have exposed Angelo a vast array of cooking styles and cultures which is evident in his cuisine.
After seven years as Executive Chef in one of Hong Kong’s leading hotels, he joined Igor’s Group, which has since merged with Café Deco Group, and
As group Executive Chef has opened over 50 outlets in the past 20 years in Hong Kong.
He is currently the CEO of the renowned Food Square production factory producing high quality meat and seafood products for the HK and Macao market,
The Factory has been internationally recognized winning many awards in IFFA Germany for their products.
An avid competitor at culinary competitions throughout the region, Angelo has won numerous accolades for his innovative and artistic cuisine. In 2006 he commandeered the Hong Kong Chefs Team competing at Singapore’s Culinary Challenge where his team won a gold medal and were awarded ‘Best Gourmet Team’.
He also lead the Hong Kong National Team to the 2008 Culinary Olympics, He is the author and creator of two culinary books, Bold Appetizers and Hot Tomatoes.