Baby Lamb Racks with Heir­loom Car­rot and Cur­rant Salad

Wine & Dine Cookbook - - FEATURE RECIPES -

Serves 4 EASY

En­joy this clas­sic dish with a re­fresh­ing cur­rant salad and a glass of red.

2 baby lamb racks, Frenched and trimmed

3 sprigs rose­mary

Pinch of sea salt

3 cloves gar­lic, finely minced

215ml olive oil

Zest from 1 lemon

1 tbsp co­rian­der seeds, toasted

1 tbsp cu­min seeds, toasted

1 tsp saf­fron threads, toasted

60ml ex­tra vir­gin olive oil

2 red onions, peeled and finely chopped

45g cur­rants

3 car­rots, peeled and grated

4 sprigs flat leaf pars­ley, chopped

4 sprigs mint leaves, finely chopped

35g pine nuts, roasted

2 tbsp ex­tra vir­gin olive oil

1. Crush rose­mary and sea salt in a mor­tar. Add gar­lic and lemon zest to the mor­tar and pes­tle, and crush thor­oughly. Slowly pour in the olive oil.

2. Mar­i­nate the lamb racks in the gar­lic and rose­mary mix­ture overnight.

3. Heat some oil in a pan over medi­umhigh heat and sear lamb racks for 2 to 3 mins. Trans­fer lamb racks to a roast pan and roast in a pre­heated oven at 160˚C for 15 mins. Al­low to rest for 10 mins be­fore carv­ing.

4. Pre­pare the car­rot salad. Toast the co­rian­der seeds, cu­min seeds and saf­fron in a dry, heated pan for 2 mins. Crush the mix­ture in the mor­tar and pes­tle. Set aside

5. Heat up olive oil in a pan and sweat the onions and spices over medium heat for 5 mins.

6. Add the cur­rants and sweat for an­other 3 mins, then set aside to cool.

7. Place the car­rot, herbs, pine nuts, onion-car­rot mix­ture, olive oil and sea­son­ing in a bowl and mix thor­oughly.

8. To serve, ar­range the car­rot salad on a plat­ter and ar­range the lamb cut­lets on top.

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