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Herb crusted lamb rack with a kumara salad and spicy Thai dressing

Phillip Mautlsaid, 42 years old, Hamilton

Herb crusted lamb rack with a kumara salad and spicy Thai dressing

1 Lamb rack, 4 cutlets
4 golden kumara, peeled
Large handful flat leaf parsley
Small handful coriander
2 sprigs thyme, leaves only
1 sprig rosemary, leaves only
2 slices day old bread, crusts removed
1/4 cup Mainland parmesan cheese, grated
1 tsp dijon mustard
Small handful green beans
Spring onions, sliced on diagonal

1 Tbs sesame oil
1 Tbs olive oil
40mls light soy sauce
1 Tbs lemon juice
1/2 Tbs fish sauce
1 red chili, seeded, finely sliced
1/2 tsp brown sugar
Coriander leaves, to serve

1 Preheat the oven to 200 C.

2 Heat an oiled frying pan over a high heat, score the lamb and season with salt and pepper all over. Sear the lamb on all sides, place in the oven for 10-15 minutes or until cooked to your liking. Take out and set aside to rest for 10 minutes, covered in foil.

3 Place kumara in a saucepan, cover with salted water and bring to the boil, reduce heat and simmer for 6-8 minutes until just tender. Drain onto a plate lined with paper towel. Cut into wedges.

4 Heat an oiled frying pan over a medium heat; cook both sides of kumara for 3-5 minutes or until golden.

5 Make crumbs from the bread and place in a bowl with the Mainland parmesan and mix. Coat the lamb with mustard and coat in crumbs, place back in the oven for 5 minutes to cook. Slice into cutlets.

6 Bring a saucepan of salted water to the boil, reduce to a simmer, blanch the beans for 2-3 minutes or until tender, drain.

7 For the dressing, place the sesame oil, olive oil, soy, lemon juice, fish sauce, chili and brown sugar in a bowl and use a whisk to mix well. Season.

8 Place the cutlets in the centre of a plate, place beans to the side and wedges to the other, spoon over dressing to serve and top with coriander.

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