Masterchef

Celebrate the best of the season with MasterChef winner Sashi Cheliah, who’s serving up a producedriven crowd pleaser.

Spring lamb is on the menu.

THERE IS NOTHING better than using seasonal produce. I enjoy working with fresh ingredients in peak season as they are grown in abundance, making them cheap to buy. It also means the produce is much tastier. When you cook with high-quality produce, you are guaranteed maximum flavour. Spring lamb is great for roasting, and pairs perfectly with seasonal vegetables like baby carrots and beetroot. It’s full of nutrients, too, because the lambs are able to graze on lush spring grasses. This means the meat is packed with omega-3 and -6. The meat is also sweet and tender – all it needs is a little salt and pepper and a few other simple additions to enhance the flavour.

HERB CRUSTED LAMB WITH SPRING VEGETABLES SERVES 4

2 tbs extra virgin olive oil 2 x 6-cutlet Frenched lamb racks 1 tbs finely chopped flat-leaf parsley

leaves 1 tbs finely chopped dill 1 tbs finely chopped tarragon 2 tbs Dijon mustard Hot English mustard, to serve

SPRING VEGETABLES

12 baby beetroot, trimmed 12 baby (Dutch) carrots, trimmed 3 rosemary sprigs, leaves picked Extra virgin olive oil, to drizzle 4 small zucchinis, halved on the diagonal 2 tbs honey 3 tsp balsamic vinegar

Preheat oven to 220°C.

For the spring vegetables, place the beetroot and carrot in a large roasting pan and scatter with rosemary leaves. Season and drizzle with olive oil, tossing to combine. Roast for 20-25 minutes or until tender. Add zucchini and roast for a further 10-15 minutes or until all vegetables are cooked and golden. Remove from the oven and drizzle over honey and balsamic vinegar, tossing to combine. Keep warm until ready to serve.

Meanwhile, to make the lamb racks, heat olive oil in a large frypan over high heat. Season racks all over then place, skin-side down, in the pan. Cook, turning, for 6-8 minutes or until the lamb is browned all over. Transfer lamb, skin-side up, to a large greased and lined baking tray.

Combine herbs and Dijon mustard in a small bowl. Spread evenly over the skin side of both racks, and season to taste. Roast for 20-25 minutes for medium-rare, or until cooked to your liking. Rest for 10 minutes.

To serve, cut each lamb rack in half and place on plates. Divide roasted spring vegetables among plates and drizzle with olive oil. Serve with hot mustard.