Ep 48: Matt's Roasted lamb rack and braised lamb neck
Roasted lamb rack and braised lamb neck with pumpkin and sheeps’ milk feta
Braised lamb neck
2 lamb neck fillets
2 tablespoons olive oil
1 carrot, chopped
2 stalks celery, chopped
½ brown onion, chopped
2 stalks rosemary
2 cloves garlic, peeled
1L dark veal stock
1 tablespoon olive oil
500g blue pumpkin, cut into 1-2cm cubes
3 cloves garlic, peeled
Roasted lamb racks
4 x 4 point lamb racks
300g pumpkin, peeled and cut into chunks
40g butter, softened
40-100ml hot chicken stock
1 teaspoon Dijon mustard
1 teaspoon chardonnay vinegar
40ml grape seed oil
15ml extra virgin olive oil
80g soft sheep's milk feta
40g toasted pumpkin seeds
Fresh lavender, to garnish
Small bunch rocket, baby leaves picked
1 Preheat the oven to 180°C.
2 For braised lamb neck, season lamb necks with salt and pepper, pour oil into pressure cooker and brown lamb. Add vegetables, rosemary and garlic and cook for a few minutes to colour. Cover with stock. Bring to the boil, seal lid and bring up to pressure. Cook for 45 minutes until tender. Release steam and allow pressure cooker to cool before releasing lid. Remove necks, and tightly wrap individually into sausage shapes in cling film. Chill for an hour in the fridge to set firmly.
3 Pour braising liquid through a fine mesh sieve into a clean saucepan and simmer over a low heat until liquid has reduced to desired consistency. Cut chilled lamb neck into thick rounds, keeping cling wrap on the slice to hold shape. Add to reduced braising liquid and cook over a low heat, spooning the sauce over the neck slices. Cook until nicely caramelised and warmed through.
4 For roasted pumpkin, heat oil in a frying pan, add pumpkin and garlic and cook over a medium high heat until golden, place in oven and roast for 15-20 minutes until pumpkin is soft. Season with salt and pepper.
5 Meanwhile, season the lamb racks with salt and pepper and place into a hot pan with a little olive oil. Seal well on all sides, transfer to oven and roast for 6-8 minutes. Remove and rest for 10 minutes.
6 For pumpkin puree, bring a saucepan half filled with water to the boil. Add pumpkin and cook until pumpkin in tender. Drain well. Place in a food processor with butter and enough stock to thin to desired consistency. Season well with salt and pepper. Pass through a fine sieve and pour into a squeeze bottle. Keep warm until required.
7 For dressing, slowly whisk ingredients in a bowl until emulsified.
8 To serve, squeeze a round of puree onto a serving plate and spread with the back of a spoon. Cut the lamb racks in half and place on the plate. Place a lamb neck slice near the lamb and drizzle with reduced jus. Arrange roasted pumpkin on puree with feta and pumpkin seeds. Drizzle with some of the dressing, sprinkle with lavender flowers and arrange baby rocket leaves on top.