PAN ROASTED LAMB RACK

INGREDIENTS

1 lamb rack, slow cooked

50g lamb loin, slow cooked

10g yogurt gel

10g red capsicum coulis

10g eggplant purée

30g seasonal vegetables, roasted 10g vegetables, pickled

10ml Moroccan spice jus

Moroccan Spice

1tbs ground coriander

2tsp garlic, minced

1tsp sweet paprika powder 1tsp ground cumin

1tsp ground black pepper ¼tsp cayenne pepper salt

1 lemon, juiced

8tbs 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 in the spice mix in a circulator at 60 degrees Celsius for 1.5 hour.

3. Removed the lamb and sear until golden brown, dust with butter, garlic and thyme. Rest for five minutes before serving.

Spiced Lamb Jus

1. In a small pan reduce 1l lamb jus to ½l. 2. Heat small sauté pan, toast cumin seeds until fragrant, remove and repeat with crushed coriander.

3. In small pan, heat lamb fat, remove from the heat and add cumin, coriander, paprika and reduced lamb juice. Steep for 20 minutes, strain and season with salt and sugar.

TO SERVE

1. Serve the lamb rack with eggplant purée, red capsicum coulis, yogurt gel and pickled vegetables. Place the spiced lamb jus on the side.