Rack of Lamb with Mac and Cheese

Anthony Femia and Gary McBean

Ingredients:

Rack of Lamb with Goats Cheese

  • 1 rack of lamb
  • Salt and pepper
  • 2 sprigs of rosemary
  • 2 cloves garlic
  • 50g toasted pine nuts
  • 50g natural rind Goats Cheese, sliced

Moreton Bay Bug Mac and Cheese

  • 500ml full cream milk
  • 5 bay leaves
  • 14 black peppercorns, slightly crushed
  • 2 Leek stems, whites finely diced with 20gm butter chopped
  • 60gm butter diced and at room temperature
  • 60gm plain flour
  • 500gm Comte or Swiss Gruyere grated
  • 400gm Macaroni pasta
  • 400gm Moreton Bay Bug meat
  • 50ml dry white wine
  • Cracked pepper and salt to season. Optional Aleppo Pepper to season
  • 200gm panko bread crumbs

Method:

Rack of Lamb with Goats Cheese

  1. French your rack of lamb and slice a pocket along the ribs to be able to stuff ingredients. Season with salt and pepper
  2. Lay all of the ingredients inside the pocket and wrap the lamb back together with twine. Drizzle with olive oil
  3. Cook in a 200C oven for 20minutes and rest for 5-10 minutes before slicing.

Moreton Bay Bug Mac and Cheese

  1. Preheat your oven to 180oC fan force with the top grill setting on.
  2. In a heavy based saucepan put the milk, bay leaves and crushed black peppercorns on low heat until steam begins to develop. Take off heat and let it seep for 10 mins before straining into a pouring jug.
  3. In the meantime, in a frying pan on low-medium heat, put the 20g of butter and let it melt. Once melted, put in the chopped leek and stir with a wooden spoon and cook until tender and translucent.
  4. Pour in the 50ml of white wine and stir until absorbed. Take off heat and set aside.
  5. In another medium saucepan, on high heat, bring 5 litres of water to the boil with 50gm of salt.
  6. In a large heavy based saucepan on low heat, put in chopped butter and melt to clear and then sift in flour and stir to combine to make your roux. Cook this for a further 2 mins to cook out the flour, constantly stirring to reduce risk of burn and sticking to the pot. Slowly add your milk about 50ml at a time and constantly stirring to absorb each time before adding the next amount to build your bechamel. Once all the milk has been added and you have a silky smooth consistency, add your
  7. Moreton bay bug meat and stir to mix well. Turn your heat up to low-medium and begin to add your cheese a handful at a time, again constantly stirring. Making sure that each handful is absorbed into the bechamel before adding the next. By the time all the cheese has fully incorporated, the bug meat will have slowly cooked to perfection. Turn off heat but keep stirring to avoid sticking and oxidisation of top of bechamel
  8. Add your pasta to your boiling water and cook for roughly 7 minutes. Drain and add this to your bechamel pot and mix well to combine. Once combined well, place in a deep baking dish, evenly laid out and add your panko crumbs on top and place in a hot oven for 5-10mins until the crumbs are evenly brown.
  9. Season with salt, pepper and optional Aleppo pepper and serve straight away.

Our friends at Wine Selectors suggest pairing this dish with a Cabernet Merlot.

Similar Recipes

Brioche French Toast with Bruleed Banana

Brioche French Toast with Bruleed Banana

Ingredients: Serves: 4 ¼ cup Nutella 8 thick slices of brioche 3 eggs ¼ cup milk 1 vanilla bean, scraped 40g butter 2 lady finger bananas 2 Tablespoons caster sugar 160g unsalted butter ¼ cup pistachios, chopped ¼ cup maple syrup Edible flowers to garnish Ice cream to...

Chai Spiced Biscotti

Chai Spiced Biscotti

Ingredients: 2 ¼ cups plain flour, sifted 1 ½ tsp baking powder ½ tsp salt ½ cup brown sugar ½ cup caster sugar 60gm unsalted butter, melted, cooled 3 eggs, room temperature 100gm flaked almonds, lightly toasted Chai Spice Mix: 1 tsp ground ginger 1 tsp ground...

Orange and Poppyseed Puddings with Rum Custard

Orange and Poppyseed Puddings with Rum Custard

Ingredients: Serves: 4-6 125gm unsalted butter, softened 100gm caster sugar Zest of 2 oranges Zest of 1 lemon 200gm self-raising flour 1 tsp baking powder 20gm poppyseeds 2 eggs 140ml milk Rum Custard: 125ml milk 125ml thickened cream 3 large egg yolks 3 Tbsp caster...

Apple and Mixed Berry Cobbler

Apple and Mixed Berry Cobbler

Ingredients: Recipe brought to you with the help of our friends at Big 4 300g Blueberries frozen 300g Apples 1 small orange, juice only 2 tbsp soft brown sugar For the cobbler topping 175g (white or wholemeal) 100g unsalted butter, softened 25g/1oz porridge oats 50g...

Award Winning Poached Pear Dessert

Award Winning Poached Pear Dessert

Ingredients: Serves: 4 2 cups shiraz 1 cup water 2 cups sugar 10 cloves 2 cinnamon sticks 4 small – medium ripe pears Ricotta & Blue Cheese Cream: 500g ricotta 4 tbsp honey (see notes) 50g blue cheese (see notes) Zest of ½ lemon Finely chopped pistachios (see...

Ricotta Hotcakes with Mandarin Syrup

Ricotta Hotcakes with Mandarin Syrup

Ingredients: Serves: 4 Hotcakes: 1 cup plain flour, sifted 1 tsp baking powder 1 tbsp brown sugar ½ tsp salt ¾ cup buttermilk 4 eggs, separated 250g fresh ricotta Oil or butter 100g flaked almonds, lightly toasted Mandarin Syrup: 150ml mandarin juice 1 Tbsp lemon...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!