Lamb rack recipe and E-book on it’s way…

Here’s a preview of the upcoming E-book. For this particular recipe I used  Leelands lamb shoulder racks. Leelands Lamb is run by Bill French in Invercargill, New Zealand and in my opinion their lamb is one of the best in the world. Here I have used a lamb shoulder rack and cooked it pink. Unless you have a very high quality lamb shoulder then I would suggest you use a traditional lamb rack for this.

Dukkah crusted lamb w artichokes, beetroot & brains

 

Spice crusted lamb shoulder rack, salt n pepper brains, Jerusalem artichokes, broad beans, beetroot puree
Serves 8
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Prep Time
45 min
Cook Time
30 min
Prep Time
45 min
Cook Time
30 min
Lamb brains
one per person
Lamb racks
½ rack per person
Court Bouillon
(see basics)
Salt n pepper flour
500 gr tempura flour
2 T gr. black pepper
2 T sea salt
2 t seven spice
2 nori sheets toasted-ground
Spiced beetroot puree
20g coriander seeds
20g cumin seeds
5 g allspice
1kg beetroot
60g greek yoghurt
30ml olive oil
2 tspn balsamic
Vegetables
Jerusalem artichokes
Broad beans
Dukkah
Store bought or make your own (see basics)
For the spice flour
Grind together the spices and mix well with the flour.
Keep in an air tight container.
For the brains
Combine all the court bouillon ingredients together and simmer for 15mins to infuse.
Drop the brains in, simmer for 2mins and then remove from the heat and leave for 5-10mins, then drain.
Can cool in the fridge for later use or use straight away.
Dust in the salt n pepper flour and deep fry until golden brown. Drain on paper towels and season.
For the puree
Bake the beetroot in the oven at 160 with a cup of water until tender. (This will take about an hour). Check half way through to make sure the water hasn’t evaporated; you only need about a centimetre in the bottom of the tray.
Once cooked remove, discard the water and rub off the skins while still hot. You will want to use disposable gloves for this.
Roast off the spices and grind to a powder.
Cut the beetroot roughly and while still hot blend together with all the other ingredients.
Season.
For the veg
Peel the artichokes and cook in salted water until just cooked.
If you overcook they will turn to mush.
Peel the broad beans and wash.
To serve
Roast the lamb roll in dukkah after resting for 10mins then carve.
Pan fry thin slices of the Jerusalem artichokes in a little oil, butter and garlic.
Add broad beans at the end.
Serve the lamb on the artichokes and broad beans with beetroot puree, the fried brains and a little jus and herbs.
MacLean Fraser http://macleanfraser.com/

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