Moroccan Spiced Lamb Rack

INGREDIENTS

• 1 slow cooked lamb rack

• 50g slow cooked lamb loin

• 10g yogurt gel

• 10g red capsicum coulis

• 10g pickled vegetable

• 1g black ink garlic

• 10ml Moroccan spice jus

Moroccan spiced marinade

• 1tbsp ground coriander

• 2tsp minced garlic

• 1tsp sweet paprika powder

• 1tsp ground cumin

• 1tsp ground black pepper

• 1tsp cayenne pepper

• A pinch of salt

• 1 lemon, juiced

• 8tbsp olive oil

• 5g mint

Spiced lamb jus

• 750g lamb jus

• 1tsp cumin seeds

• 1tsp coriander seeds

• 1tsp paprika powder

• Sugar

METHOD Moroccan spiced lamb rack

1. In a small bowl, mix together mint, coriander, paprika, garlic, cumin, black pepper, cayenne pepper, salt, lemon juice and olive oil.

2. Marinate the lamb rack with the mixture and cook in a circulator at 58C for 1.5 hours.

3. Take lamb out of the circulator. Sear until golden brown, busting with butter, garlic and thyme. Rest it for five minutes before serving.

Spiced lamb jus

1. In a small saucepan, boil the lamb jus until reduced from 1 litre to 0.5 litres.

2. Heat a small sauté pan. Add the cumin seed and toast until fragrant. Remove and repeat with crushed coriander.

3. In a small saucepan, heat the lamb fat. Remove from the heat and add cumin, coriander, paprika and reduced lamb jus. Steep for 20 minutes, strain and season with salt and sugar.

To serve

1. Spread one tablespoon of red capsicum, eggplant puree and yogurt gel on to a plate and create a rectangular shape.

2. Place the lamb rack in the centre of the puree.

3. Arrange one piece of parisienne carrot, green and yellow zucchinis, shallot and shimeji mushroom around the lamb.

4. Dot one teaspoon of black garlic around the pickle and garnish the plate with nasturtium leaf, red sorrel and begonia flower.

5. Place the spiced lamb jus on the side.