Canterbury Lamb Rack
Give the Sunday roast an extreme makeover, with this inspiring rich dish of lamb, pumpkin and spuds.
Ingredients
Method
- 2 x 6-8 bone lamb racks
- 300g bread (lamb rack crust)
- 2 tbsp mustard (lamb rack crust)
- 1 onion (lamb rack crust)
- 1 tsp salt (lamb rack crust)
- 1 tsp pepper (lamb rack crust)
- 1+1/2 cups white wine (lamb rack crust)
- 1kg agria potatoes (pumpkin and potato cake)
- 500g pumpkin (pumpkin and potato cake)
- 1+1/2 cups of cream (pumpkin and potato cake)
- 2 cloves garlic (pumpkin and potato cake)
- 200g butter (pumpkin and potato cake)
- 500ml beef stock (jus)
- 1 cup red wine (jus)
- 2 sprigs rosemary (jus)
- To make the pumpkin and potato cake, peel and slice potatoes and pumpkin thinly. Put cream, garlic and butter in a saucepan and simmer.
- Layer the potatoes and pumpkin in a greased roasting dish, season each layer with salt and pepper, and add a ladle of cream. Repeat layers, with the last of the cream poured over the top.
- Cover with foil and bake for 45-55 minutes on 180°C. Meanwhile, make the jus by placing all jus ingredients in a saucepan. Simmer, reduce by half. Remove the rosemary after reducing. Keep warm. For the lamb rack crust, put all ingredients into blender and blitz, adding a little warm water so the mix is semi-dry. Set aside.
- Clean the lamb racks and portion to three to four cutlets per serve. Sear racks until golden brown on each side. Add crust by spreading over lamb, then bake at 180°C for 15-20 minutes. Rest for 5 minutes.
- Cut pumpkin and potato cake into square or wedge. Serve with lamb rack alongside, and jus drizzled over the top.
Recipe by:
Pascal Williams-Gillot, Head Chef. Monteith's Brewery Bar, Merrin St, Christchurch.
Pascal Williams-Gillot, Head Chef. Monteith's Brewery Bar, Merrin St, Christchurch.
