Baby Lamb Racks with Heirloom Carrot and Currant Salad
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
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.