Rice Encrusted Roast Alliance Rack of Lamb

Served with parsnip puree, fennel & currant salad, tomato-caper lamb jus. Recipe created by Geoff Scott for Best of NZ Food.

Lamb Racks

4 Alliance racks of lamb
2 teaspoons flaky Marlborough pacific sea salt
2 tablespoons Dijon mustard
½ cup (100 gr) short grain Arborio Italian risotto
rice, toasted & crushed in a mortar & pestle
3 tablespoons clarified butter

Season the racks all over with sea salt. C
ook in a very hot fry pan ensuring the racks are caramelised all over, allow to cool then spread with mustard, and roll the rack in the crushed rice.
Place the racks in a roasting tray and cook at 170C for 8 – 12 minutes.
To check if it is cooked squeeze the meat between thumb and index finger, the meat should feel firm to the touch. Allow to rest for 5 minutes before slicing and serving.

Parsnip Puree

3 cups diced peeled parsnip
3 tablespoons butter
1 teaspoon flaky Marlborough pacific sea salt
2 cups milk
Gently cook the parsnip seasoned with salt in the butter for 10 minutes.
Add milk then cover with a paper lid and slowly simmer till parsnip is fully cooked and soft. Puree then strain through a fine sieve.

Fennel & Currant Salad

1 large fennel bulb finely sliced
2 tablespoons currants, boiled in 50 ml port for 3 minutes then cooled
¼ cup Italian parsley leaves
¼ cup mint leaves
1 tablespoon extra virgin olive oil
1 teaspoon lemon juice
flaky Marlborough pacific sea salt

Tomato-Caper Jus

1 cup lamb jus
3 tablespoons diced peeled tomato
1 tablespoon tiny salted capers – soaked in warm water & rinsed
1 tablespoon diced gherkins
1 tablespoon diced pickled onions
sea salt
freshly ground black pepper
1 tablespoon finely sliced curly parsley

Warm up lamb jus, add all ingredients except parsley then season with salt and pepper.
Heat till hot so garnish fully warms but do not boil, add parsley just before serving.

Lamb Jus

500 gr diced lamb trim or inexpensive lamb
250 ml reduced red wine – cooked separately
250 ml lamb stock
500 ml veal jus, finished brown sauce – not stock

To make a traditional lamb jus, fry the diced lamb till golden brown, add the wine and reduce off then add the stock and veal jus. Gently simmer for 30 minutes, skimming the sauce of any impurities and scum, adjust the seasoning & strain through a very fine sieve.

Recipe created by Geoff Scott, Chef Owner, Vinnies Restaurant, Auckland, New
 

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