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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 44 - Maple and Mustard Lamb, Blue Cheese Broccolini


Blue Team

Maple and Mustard Lamb, Blue Cheese Broccolini with Crushed Pecans

Serves 4

 

Lamb Marinade

125ml maple syrup

2 tbsp Dijon mustard

1 tsp wholegrain mustard

1 tbsp hot English mustard

2 cloves garlic, finely sliced

1 red chilli, finely sliced

2 tbsp coriander seeds, toasted and ground

Juice of 1 lemon

1.2 kg lamb rack

 

Blue Cheese Dressing

125ml buttermilk

60 grams blue cheese

10 grams pecorino

50 grams crme fraiche

Zest and juice of lemon

Salt and pepper, to taste

 

Broccolini

2 bunches broccolini, trimmed into florets

 

Garnish

60 grams pecans, toasted and ground to a coarse crumb

 

  • Combine all of the ingredients for the marinade and marinate the lamb rack for 30 minutes.
  • Remove the lamb from marinade, and place in a smoker or oven at 130C for 1 hour, basting the lamb throughout the hour. Turn the heat up to 200C and cook until the lamb forms a golden crust, about 5-7 minutes. Remove from the oven and rest.
  • Combine the blue cheese dressing ingredients and using a stick blender, blitz until smooth. Adjust seasoning.
  • In a pot of salted boiling water, blanche the broccolini for 30 seconds. Transfer immediately to an ice bath.
  • To serve, toss the broccolini through the dressing and garnish with pecan crumbs. Carve ribs and serve with dressed broccolini.

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