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Crusted Lamb Rack


Crusted Lamb Rack
Recipe by Bert Simpson

Preparation Time: 20 Minutes
Cooking Time: 25 Minutes
Serves 2

1 lamb rack, French trimmed
2 slices wholegrain bread
160g pine nuts
1 tsp garlic, chopped
3 rashers smoked streaky bacon, chopped
3 tsp rosemary, chopped
4 Agria potatoes, peeled, chopped
50g salted Mainland butter
100ml Anchor cream
salt
ground white pepper
3 large vine ripened tomatoes
1 cup Campbells Real Stock- Chicken
8 Kalamata olives, chopped
6 small vine ripened tomatoes, still connected with stalks

1. Pre-heat oven to 220C. Trim any fat from lamb rack and cut into two pieces with four cutlets each. Wrap foil around exposed bone on lamb rack to prevent burning during cooking.

2. To make the lamb crust, place wholegrain bread, pine nuts, garlic, bacon and two teaspoons of rosemary into food processor and process until fine. Add 25g Mainland butter and process until combined to a paste.

3. Spread crust paste evenly over lamb, then place in a preheated oven for 18 minutes. Remove from the oven and leave to rest for 15 minutes.

4. Place potatoes in a saucepan with salted water. Bring to the boil and simmer until soft. Drain water, return to saucepan and add Anchor cream and 25g Mainland butter. Mash until smooth with no lumps. Add salt and white pepper to taste. Set aside

5. Bring a small saucepan of water to the boil and place 3 large tomatoes in boiling water with a cross cut in bottom for two minutes. Plunge into iced water, then peel skin off, remove seeds, and dice.

6. In a small saucepan, place Campbells Real Stock-Chicken, olives, remaining rosemary and diced tomatoes. Bring to a simmer and reduce. Add salt and pepper to taste.

7. Place 6 small vine tomatoes onto tray and bake in oven for 10 minutes. Remove and cut vine into two portions of three.

8. To serve, place mashed potato into a food ring in middle of plate. Slice each lamb rack through the middle. Place one piece on opposite sides of mashed potato with bones crossing. Place three vine tomatoes behind mashed potato and serve sauce in front. 

Please note - this recipe is untested in the MasterChef kitchen.




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