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MasterChef New Zealand


Herb crusted lamb rack by Brett

MasterChef New Zealand - Herb crusted lamb rack with mash, pea puree, baby carrots and red wine reduction
Recipe by Brett McGregor

Lamb crust
1 Lamb rack
1 Tbs Dijon mustard
1 garlic clove, crushed
1 Tbs thyme leaves, finely chopped
1 Tbs flat leaf parsley, finely chopped
1 Tbs mint, finely chopped
2 Tbs pine nuts finely chopped
1/2 lemon, zest
Stuffed lamb
30g Mainland Butter
1 Tbs flat leaf parsley, finely chopped
1 Tbs thyme leaves, finely chopped
1 Tbs mint leaves, finely chopped
1 Lamb rack
2 potatoes, peeled, diced
1 kumera, peeled, diced
2 garlic cloves, crushed
100mls Anchor Cream
30g Mainland Butter
Pea puree
50g Mainland Butter
2 shallots, finely diced
100mls water
100mls Campbells Real Stock Vegetable
Small handful mint leaves
Baby carrots
8 baby carrots, cleaned
30g Mainland Butter
1 Tbs honey
Red wine reduction
2 shallots, sliced
1 garlic clove, sliced
200mls red wine
1 tbs balsamic vinegar
1 sprig rosemary
1 bay leaf
100g Mainland Butter, cubed

1 Preheat oven to 180 C.

2 For the lamb rack, trim the lamb rack, drizzle with olive oil and season with salt and pepper. Combine the garlic, thyme, parsley, mint, pine nuts and lemon zest in a bowl. Spoon on the Dijon and spread over the meat. Coat in the herbs.
For the stuffed lamb, combine the Mainland butter, parsley, thyme and mint in a bowl. Make an incision between the meat and bones and stuff with the butter.
Place both racks in an oven tray, cook in the oven for 8-15 minutes or until cooked to your liking. Rest. Slice the crusted rack, and slice the end from the stuffed rack.

3 For the mash, place the potatoes, kumera and garlic in a saucepan, cover with salted water and place over a high heat, bring to the boil then reduce to a simmer, cook for 10-12 minutes or until tender, drain well. Mash through a sieve into a clean saucepan, add Anchor cream and Mainland butter and season with salt and pepper, whip until creamy.

4 For the pea puree, Heat a frying pan over a medium heat; add Mainland butter and shallots and sauté until soft. Place the Campbells Real Stock Vegetable and water in a saucepan place over a medium heat and bring to the boil, add peas and cook for 5-8 minutes or until peas are soft but still green. Drain and reserve cooking liquid. Place the shallots and peas into a blender and blend into a puree; add the cooking liquid to help puree, season with salt, pepper and olive oil

5 For the baby carrots, bring a saucepan of salted water to the boil reduce to a simmer, add the carrots and cook for 4-8 minutes or until just tender, drain and return to saucepan, add Mainland butter and honey and cook until lightly caramelized, season with salt and pepper.

6 For the red wine reduction, heat an oiled frying pan over a medium heat, sauté the shallots and garlic for 1-2 minutes until soft, add the red wine, balsamic, rosemary and bay leaf and reduce by ý season with salt and pepper. Remove from heat, strain through a sieve into clean saucepan and use a whisk to whisk in the Mainland butter a small amount at a time to make a thick glossy sauce.

7 Smear the pea puree over the serving plate, top with the lamb rack with a slice of the end stuffed lamb to the side. Place the baby carrots to one side with a quenelle of mash and spoon over the red wine reduction to serve.