Category: Gluten Free
Serves: 10
4-5 lamb racks French cutlet, trimmed
¼ cup mint jelly, warmed to liquify
10 slices prosciutto
Sea salt and cracked pepper
Jus
1 tbsp olive oil
1 celery stalk, sliced
1 carrot, diced
1 onion, diced
10g CHEF Black Garlic Paste
2 tomatoes, diced
10-12 mint leaves
1½L hot water
150mL CHEF Demi Glace Liquid Concentrate
80g CHEF Red and Port Wine Reduction Paste
Arrowroot or cornflour to thicken
if required
Mash
4 large parsnip, peeled
4 large potatoes, peeled
2 cups minted peas
50g butter
Sea salt and cracked pepper
Garnishing Ideas
¾ cups shelled peas / pea shoots
/ fresh mint leaves to garnish
¾ cups shelled peas / pea shoots / fresh mint leaves to garnish
Pre-heat oven to 200°C. Rub lamb racks generously with mint jelly, season well. Arrange in a single layer on a lined roasting tray and cook for 20-25 minutes or until cooked to required doneness. Allow to rest before slicing.
For the jus, heat olive oil in a large saucepan and sauté celery, carrot, onion, CHEF Black Garlic Paste, until caramelised. Add tomatoes, mint leaves, water and CHEF Demi Glace Liquid Concentrate and simmer for 20 minutes. Strain and add CHEF Red and Port Wine Reduction Paste and reduce until syrupy (alternatively thicken with arrowroot or cornflour), season to taste and keep warm.
Meanwhile, cook parsnip and potatoes in plenty of boiling salted water until tender. Add peas and simmer 1 minute then drain well and puree together with butter and seasoning until smooth.
Cook prosciutto slices in a single layer under the grill for 2-3 minutes until crispy and golden.
Serve lamb sliced into cutlets with parsnip and pea puree, and a scatter of peas and shoots. Finish with a drizzle of jus and a prosciutto shard.
Try this dish with kumara and ginger mash or roasted baby vegetables
Add a crust to the lamb racks – simply sprinkle with pine nut crumbs over the lamb glaze
