Category: Gluten Free
Serves: 10
4-5 lamb racks, trimmed
¼ cup CHEF Lamb Liquid Concentrate
¼ cup mint jelly, warmed to liquify
Sea salt & cracked pepper
JUS
1 tablespoon olive oil
1 sliced celery stalk
1 diced carrot
1 diced onion
1 clove garlic, crushed
2 diced tomatoes
10-12 mint leaves
2 tablespoons port wine jelly
1 ½ liters water + 3 tablespoons CHEF Lamb Liquid Concentrate
Arrowroot or cornflour to thicken if required
MASH
4 large parsnip, peeled
4 large potatoes, peeled
2 cups minted peas
50 gms Butter
Sea salt & cracked pepper
¾ cups shelled peas / pea shoots / fresh mint leaves to garnish
10 slices prosciutto
Pre-heat oven to 200 degs. Rub lamb racks generously with combined CHEF Lamb Liquid Concentrate and mint jelly, season well. Arrange in a single layer in 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, garlic, until caramelised, add tomatoes, mint leaves and lamb stock and simmer for 20 minutes. Strain and add port wine jelly 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
For extra richness – finish the plate with a few droplets of just the CHEF Lamb Liquid Concentrate
