This is a surprisingly easy and quick weeknight meal with clean fresh flavours that show cases the ingredients used. The most time consuming part is actually making the spiced beetroot and rhubarb ketchup which you can make in advance and leave a bottle in your fridge. It's a worthwhile time investment as it works wonderfully with many things.
Difficulty: Medium
Time: 45 min*
Serves: 2
* Excluding the time of making beetroot and rhubarb ketchup. I made this earlier and have a bottle sitting in the fridge. Recipe for the ketchup can be found here.
Ingredients
Lamb Rack
- 600g lamb rack
- salt
- pepper
- oil
Herb Crust
- 1/2 cup fresh parsley
- 1/2 cup Panko crumb
- salt
- pepper
Spring Vegetables
- 100 sugar snap peas
- 1 green baby cauliflower quartered
- salt
- oil
Sauce
- spiced beetroot and rhubarb ketchup
Garnish
- red veined sorrel leaves
Method
1. Prepare the herb crust by blitzing the fresh parsley and bread crumb together in a food processor. Season with salt and pepper. I only used parsley as it was all I had in the fridge, but you can also add fresh thyme to layer the flavours.
2. Pre-heat the oven to 190 degrees. Dry the lamb rack, season well with salt and pepper and rub generously with oil. Sear it in a hot pan for a minute on each side until it's well browned. Insert a temperature probe into the middle of the lamb and cook it in the oven until the internal temperature had reached 52 degrees celsius. Take it out and let it rest for 15 minutes.
3. Heat up a pot of hot water with salt and oil, blanch the spring vegetables for 2 minutes. Take it out and set aside.
4. Cover the lamb rack with the herb crust, then slice to portions.
5. Assemble by placing the lamb and spring vegetables on the plate, pipe the spiced beetroot and rhubarb ketchup on the plate and garnish with red veined sorrel leaves. Enjoy!
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