
Product(s):
Australian Premium Lamb Rack Cutlets
Australian Premium Lamb Rack Cutlets | Buy 9 Get 1 Free
Posted by Aussie Meat and for this fabulous recipe, we thank My Kitchen Rules for the recipe link is https://mkr.7plus.com.au/andy-rubys-lamb-rack-with-pea-mint-puree-and-asian-salsa-verde
Prep Time:
45 mins
Cook Time:
45 mins
Total Time:
1 hr
and 30 mins
Yield:
4 servings
Ingredients
- 8-cutlet lamb rack, fat lightly scored
- Olive oil, for drizzling
- Micro shiso leaves, to garnish
ASIAN SALSA VERDE
- 1 bunch coriander leaves, chopped
- ¼ bunch mint, chopped
- ¼ bunch Vietnamese mint, chopped
- 1 cm piece fresh ginger, finely grated
- 1 clove garlic, chopped
- 1-2 birds eye chillies, chopped
- Juice of ½ a lemon
- 60 ml extra virgin olive oil
- 2 tbsp. soy sauce
CRUMB
- 1 cup mint leaves
- 25 g panko breadcrumbs
- 50 g grated parmesan
- 1 tsp. olive oil
- 1 tbsp. Dijon mustard
- 1 tsp. honey
PEA & VIETNAMESE MINT PUREE
- 1 cup mint leaves
- 1 cup Vietnamese mint leaves
- 3 cloves garlic, crushed
- 1 green spring onion, finely chopped
- 300 g frozen green peas
- 60 g salted butter
Instructions
- To make Asian salsa verde, process all ingredients until combined. Season.
- Season lamb all over and rub with oil.
- Heat a frying pan over medium heat. Add lamb, fat-side down and cook until dark golden brown. Turn and cook until browned all over. Transfer to a plate to cool completely.
- Preheat oven to 180C.
- To make crumb coating, process mint leaves until finely chopped. Add breadcrumbs and pulse until combined. Add parmesan and oil. Season. Pulse until combined. Transfer to a shallow bowl.
- Combine mustard and honey in a small bowl. Brush mixture all over cooled lamb. Press into crumb mixture to evenly coat. Place on an oven tray, fat-side up. Drizzle with a little extra oil.
- Roast for about 20 minutes or until internal temperature reaches 55C on a meat thermometer. Transfer to a warm plate to rest for 10 minutes.
- To make pea and mint puree, place the mint leaves, garlic and green onion in a saucepan of boiling salted water. Add peas cook for 3 minutes. Drain and reserve cooking liquid.
- Blend or process pea mixture with butter to form a puree, adding a little of the reserved cooking liquid for a thinner puree. Season.
- Serve lamb and puree with salsa verde. Garnish with micro shiso leaves.
Author
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.