Roasted Lamb RackElena Duggan
- 50g Australian extra virgin olive oil, extra for drizzling
- 25g Anchovies and oil
- 75g Capers, drained and patted dry
- 500g Brussels sprouts, washed and shredded
- 150g Baby green peas, fresh if possible
- 1bunch Mint leaves, shredded
- 1kg Chat Potatoes
- 500g approx. Lamb rack, grass fed, organic
- 2 x Lemons, zest for lamb, reserve juice for sprouts
- Murray River (pink) Salt
- Preheat oven to 220°C.
- Pre-boil potatoes with skin on, until cooked through and starting to collapse. Drain well and allow most steam to escape. Put into a baking dish and gently squash each potato with a fork, drizzle a generous amount of olive oil to evenly cover the potatoes and a good sprinkle of salt. Roast at 220-250° Celsius for about 20 minutes before rotating and roasting for another 20 minutes until golden and crisp.
- Season lamb with salt, lemon zest and olive oil. Heat a frying pan over medium-high heat and brown the lamb well, meaty side down, for 3 minutes. Turn and brown the other sides and ends for a further 2 minutes. Transfer racks to a roasting pan. Roast for 15 minutes for medium rare or until the internal temperature is 60-65° Celsius. Remove the lamb and place onto a warm serving platter. Cover loosely with foil, and leave to rest for about 8 minutes (approx. half the cooking time) before carving.
- Heat olive oil and anchovies in a frying pan or wok over medium to high heat, and then heat through until fragrant and anchovies are broken apart. Add capers until starting to “flower” or open up and crisp. Throw in shredded sprouts, then stir-fry until just cooked through, ensure they’re still vibrant in colour. Add peas and stir through until just warmed through. Remain on high heat without stirring for a couple of minutes to allow some of the sprouts to brown and crisp. Remove from heat. Toss through shredded mint and lemon juice to taste, before serving.
- Serve all separately on dishes all in the centre of a table for family to share.
- Grain Free
- Gluten Free
- Refined Sugar Free
- Dairy Free
- Paleo Friendly
Ingredients: Serves: 2-4 2 x 250g T-bone or Rump steak Sea salt 2 Tbsp Olive oil 2 Tbsp Butter 1 brown onion, diced 2-3 cloves garlic, finely chopped 1 tsp dried chilli flakes 2 tsp dried mixed herbs 40 ‘twists’ cracked black pepper 2 chicken stock cubes, crumbled 2-3...
Ingredients: Crown Pumpkin (or similar) Pumpkin Puree: 250g Pumpkin seeds 100g Miso 500g Spanish Onion 100g Butter Method: Pumpkin Puree: Roast pumpkin seeds at 200 degrees until golden Sweat down onions in butter until nice and golden Once all cooked blitz together...
Ingredients: 1kg pork mince 1 brown onion, finely diced 2 cloves garlic, finely diced 1 cup grated parmigiano cheese 1 egg 1/2 cup fresh breadcrumbs Plain flour, for dusting White Wine Sauce: 2 cups white wine 1 bunch sage leaves 2 sprigs of rosemary 2 bay leaves 6...
Ingredients: Serves: 4-6 500g beef mince 3 lemongrass stalks, white part only, grated 3 spring onions, white and green separated, each finely chopped 1 large clove garlic, grated ½ cup chopped coriander (stems included) 1 Tbsp fish sauce 1 Tbsp caster sugar 1 tsp salt...
Ingredients: Recipe brought to you with the help of our friends at Wine Selectors Serves: 4 Four quails 2 cloves of garlic, peeled and finely chopped 6-8 leaves of sage, finely chopped Sea salt and cracked pepper 8 strips smoky pancetta Olive oil Lemon halves for...
Ingredients: Serves: 4 2 tablespoon olive oil 3 garlic cloves, crushed 500g chicken breast, whole 1 brown onion, finely diced 1 cup dry white wine 1 cup cream 2 tablespoons tarragon, coarsely chopped 1 teaspoon cornflour serve with steamed rice and blanched broccolini...