|
Herb Crusted Rack of Lamb
with Wasabi Mashed Potatoes and
Pumpkin Seed Oil Chinese Cabbage
Ingredients (serves 4)
Crust
fresh rosemary, thyme and parsley
200g home-made breadcrumbs
2 tsps olive oil
Rack of Lamb
1kg french rack of lamb
1tsp sea salt
20ml olive oil
3tbsps dijon mustard
Mashed Potatoes
4 medium sized peeled potatoes
1 tsp wasabi
50g butter
30ml milk
grated fresh nutmeg
Chinese Cabbage
½ chinese cabbage, thinly sliced
10ml pumpkin seed oil
Salt and Pepper
Method:
Step 1 – Crust
Whiz herbs and breadcrumbs together in a food processor. Add the olive oil mix well and put aside.
Step 2 – Rack of Lamb
Preheat oven to 180C. Move oven rack to center position. Season the lamb all over with sea salt and olive oil. In a preheated pan sear lamb for 2 mins per side over high heat. Remove lamb from heat and brush with mustard. Roll in the bread crumb mixture (step 1) until evenly coated. Roast the lamb in preheated oven for 10 to 12 mins or until pink with no blood. Remove lamb from oven and carve the ribs in 12 pieces. Keep warm.
Step 3 – Mashed Potatoes
Put the peeled and quartered potatoes in a pot with enough cold water to cover them. Bring the water to a boil. Cook until the potatoes are tender when pierced with a knife for about 15 mins. Drain the potatoes and mash them. Blend in wasabi, butter, milk and fresh nutmeg.
Step 4 – Chinese Cabbage
In a preheated pan heat the oil over medium heat and sauté the Chinese cabbage. Stir constantly for 3 or 4 minutes until tender and crisp. Season with salt and pepper.
Step 5 – Assembling
Place chinese cabbage in three small portions on every rectangular plate. Pipe the mashed potatoes on top. Sit 3 pieces of the rack of lamb against the mashed potatoes. Garnish with marjoram.
Wine accompaniment: 2006 GRAN CAVALIER BARREL MATURED SYRAH.
Oak aged, soft red wines and lamb have always had a comfortable relationship for me, as their flavours marry so well together. However, normally Syrah might be a little on the strong side, but in this instance we have Wasabi potatoes and a herb crust for the wine to contend with. Also the 2006 vintage of the Gran Cavalier was a light and delicate vintage and its soft, leathery, easy drinking style makes it a good pairing partner for this dish.
|
