RACK OF LAMB WITH PARIS BUTTER & PARSNIP PUREE
Serves 4 ½ cup red lentils, rinsed 2 tablespoons olive oil ¼ small red cabbage, finely sliced 2 x lamb racks (4 cutlets on each rack), French trimmed ½ cup vincotto* dill sprigs, to garnish watercress or rocket, to serve PARIS BUTTER 1 teaspoon olive oil 1½ tablespoons finely chopped eschalots 1 garlic clove, peeled, crushed 2 sprigs thyme, leaves picked 1½ tablespoons white wine 125g butter, softened 1 egg yolk ½ lemon, juiced 2 teaspoons finely chopped flat-leaf parsley 2 teaspoons finely chopped gherkins 1 teaspoon capers, finely chopped ½ teaspoon curry powder ¼ teaspoon cayenne pepper PARSNIP PUREE 500g parsnips, peeled, trimmed, cut into 4cm pieces ½ cup chicken stock ½ cup light milk
To make Paris butter, heat oil in a small saucepan over a medium heat. Cook eschalot, garlic and thyme leaves, stirring, for 3 minutes or until eschalot is softened but not coloured. Add wine and cook for 2 minutes or until liquid is reduced by half. Transfer to a bowl and set aside to cool. Add butter, egg yolk, lemon juice, parsley, gherkin, caper, curry powder and cayenne pepper to cooled eschalot mixture, and stir until well combined. Spoon butter mixture along 1 edge of a sheet of baking paper to form a rough log shape. Roll up baking paper to enclose and twist ends together to seal. Refrigerate for 1 hour or until firm. To make parsnip puree, place all ingredients in a saucepan and bring to boil over a high heat. Reduce heat to low, cover and cook for 20 minutes or until parsnip is soft. Process parsnip mixture in a food processor until pureed. Season to taste. Keep warm. Cook lentils in a small saucepan of boiling water for 6 minutes or until tender. Drain well. Heat 1 tablespoon of oil in a frying pan over a medium heat. Cook cabbage, stirring, for 2 minutes or until just wilted. Add lentils and toss to combine. Season to taste. Cover to keep warm. Preheat oven to 180°C. Season lamb with salt and pepper. Heat remaining oil in a large frying pan over a medium heat. Cook lamb for 5 minutes or until browned on all sides. Transfer lamb to a baking tray. Roast in oven for 10 minutes or until internal temperature reaches 53°C when tested with a meat thermometer. Rest for 15 minutes. Spoon lentil mixture among serving plates and top with parsnip puree. Drizzle vincotto around plates. Slice lamb racks into cutlets and arrange around parsnip. Cut Paris butter into slices and place on parsnip. Garnish with dill and serve with watercress. *Also called vino cotto, this condiment is made by reducing grape must to a thick syrup. It’s available at specialty food stores and delicatessens. Substitute aged balsamic vinegar. >