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MasterChef New Zealand


Spring Rack of Lamb

MasterChef New Zealand on TV ONE and TVNZ Ondemand

Spring Rack of Lamb
Recipe by Chelsea Winter

Preparation Time: 30 Minutes
Cooking Time: 20 minutes
Serves 2

Wine Match:  Huntaway Reserve Pinot Noir

1 large red kumara, sliced lengthways into 8 pieces
1 tbsp honey
Lupi Olive oil
Salt and freshly ground black pepper
150g haloumi cheese, sliced into 8 pieces
1 large piece sourdough bread, crusts removed, roughly diced
8 baby carrots, peeled, trimmed
8 asparagus spears, ends snapped off
1/2 cup snow peas, topped and tailed, blanched
Zest of 1 lemon
3 strawberries, hulled, quartered
1 tbsp Lupi olive oil
2 cloves garlic, finely chopped
1/2 onion, peeled, chopped
3 red roasted capsicums (fresh or from a jar)
1 cup white wine
1 tbsp white balsamic vinegar
2 tsp honey

1 lamb rack (8 cutlets)
Salt and freshly ground black pepper
1 tbsp Dijon mustard
1 tbsp Italian parsley, finely chopped
1 tbsp rosemary, finely chopped
1 tbsp coriander, finely chopped
1 tbsp mint, finely chopped
1 tbsp thyme, leaves picked, finely chopped
Lupi Olive oil, for frying

2 tbsp Lupi olive oil
Juice of 1 lemon
Salt and freshly ground black pepper

Snow pea tendrils, to serve
Edible flowers, to serve

1. Preheat oven to 180C. To prepare the salad, cut the kumara lengthways into 8 pieces. Place in a roasting dish and coat with honey, Lupi olive oil, salt and pepper, place in the oven and roast for approximately 30 minutes, or until golden and tender. Place a medium frying pan over medium high heat and add the haloumi slices. Dry fry until caramelised on both sides. Set aside. To make the croutons, coat the pieces of bread in Lupi olive oil, season with salt and place in the oven for 8-10 minutes until golden. Heat a little Lupi olive oil in a grill pan over medium high heat and grill the baby carrots, asparagus and snow peas until just tender. Season with salt, pepper,Lupi  olive oil and lemon zest. Set all ingredients aside until ready to serve.

2. To make the sauce, heat the oil in a medium saucepan over medium heat and add the garlic and onion. Gently fry without colouring until translucent. Add the roasted capsicums and mix well. Increase the heat to high and cook for a further minute. Deglaze the saucepan with wine then simmer until reduced by half. Add the honey and vinegar to taste. Season with salt and pepper, then transfer the mixture to a blender and blend until smooth.

3. Preheat oven to 200C. To prepare the lamb, pat the lamb dry and season with salt and pepper. Use a pastry brush to coat the lamb with mustard. Combine all the herbs and press onto the lamb to create a crust. Heat the Lupi olive oil in a frying pan over high heat and sear the lamb on all sides.  Transfer to the oven and cook for approximately 10 minutes or until medium rare. Remove from the oven, cover in tin foil and allow to rest for 15 minutes.

4. To make the dressing, combine the lemon juice and Lupi olive oil and season to taste with salt and pepper.

5. To serve, slice the lamb rack into cutlets, careful not to lose the herb crust. Place the kumara at the base of a serving dish and top with all of the other salad ingredients. Place 4 lamb cutlets on each plate and drizzle with lemon dressing. Top with snow pea tendrils and flowers.