Lamb with pome­gran­ate glaze & minted parsnip mash

Taste - - Spring Fling -

READY IN 45 min­utes SERVES 4 GLUTEN FREE

2 lamb racks, trimmed 2 Tbsp pome­gran­ate mo­lasses 2 Tbsp honey 1 Tbsp whole­grain mus­tard* 1 tsp peeled and grated fresh gin­ger ½ tsp garam masala* 1 cup chicken stock* 1 cup red wine 2 tsp corn­flour mixed with 1 Tbsp wa­ter ½ cup pome­gran­ate seeds, to gar­nish PARSNIP MASH 4 medium parsnips, peeled and diced 2 medium pota­toes, peeled and diced 30g but­ter or 1 Tbsp olive oil 2-3 Tbsp sour cream 8-10 mint leaves, shred­ded Sea salt

1 Pre­heat oven to 185°C. Ar­range the lamb racks in a bak­ing pa­per-lined roast­ing dish.

2 Mix mo­lasses, honey, mus­tard, gin­ger and garam masala. Spread half this glaze over the lamb racks.

3 Roast lamb racks for 18-20 min­utes, de­pend­ing on the size and pre­ferred rareness (for medi­um­rare, the meat should feel spongy but firm when pressed with the fin­ger in the thick­est part). Let rest for at least 5 min­utes be­fore slic­ing into por­tions.

4 Mean­while, place re­main­ing glaze in a small saucepan, add the stock and wine and sim­mer for 5-10 min­utes un­til re­duced by half. Thicken to a glossy glaze with the corn­flour slurry.

5 Sea­son glaze with cracked pep­per and tweak to taste with ex­tra honey if too tangy or ex­tra mo­lasses to sharpen the flavour.

6 For the parsnip mash, sim­mer the diced parsnip and pota­toes in lightly salted wa­ter un­til ten­der (about 20 min­utes). Drain well and mash with but­ter and sour cream. Stir through the shred­ded mint and sea­son to taste with sea salt.

7 Driz­zle lamb with a lit­tle pome­gran­ate glaze, gar­nish with pome­gran­ate seeds and serve with parsnip mash. Serve re­main­ing glaze on the side.

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