Roast Lamb Rack with Fennel Salad and Kumara Mash ….from nzhouseandgarden.co.nz
Is there a more authentic New Zealand dish that Roast lamb? This is an easy but delish little recipe adulterated from New Zealand (now London based) chef Peter Gordon
You need for 4 hungry fashionista , 35 models or one rugby player.
4 lamb racks, trimmed (about 200gor 3-4 bones per rack)
2-3 kumara ( sweet potato)
4 tablespoons designer extra virgin olive oil
1 large or 3 small fennel, trimmed
1 large handful olives, pitted and halved
2 to 4 teaspoons lemon juice
2 tablespoons Dijon mustard
1 small handful mint leaves
1 large handful watercress
- Slip out of your Givenchy leather jacket.
- Climb out of Prada wedges.
- Pull on cashmere pajamas.
- Open a bottle of Marlborough Sauvignon Blanc.
- Drink.
- Preheat oven to 180°C.
- Place a roasting dish in to warm up.
- Place yourself next to the fire to warm up too.
- Grab the olives and whip out the stones and then chop in half. That’s the olive not the stone.
- Squeeze the lemon juice.
- Get the kumara and ask George Clooney to give it a good scrub. He loves to do that.
- Now get him to slice the kumera into 1cm-thick discs.
- Then throw in a saucepan ( the kumara not George) with a big fat teaspoon of salt and cover with cold water.
- Boil until they are just as tender as George after a night in Venice.
- Drain and then mash the Kumera with 2 tablespoons of the designer olive oil.
- Season with sel et poivre and set aside somewhere warm. Next to George is always good.
- Find the lamb and score the fat in a cross-hatch pattern (it helps it to crisp up) and lightly season with salt.
- ( BTW : score does not mean giving it rating like 5 stars.)
- Heat a fry pan to about moderately hot and place the lamb racks gently in, fat-side down. Which is how most people sit.
- Cook it for about 5-6 minutes until fat has coloured to a chic Chanel caramel .
- Gulp down another wine or ten.
- Turn and cook the lamb for about another 2 minutes or so.
- and plop the lamb in the hot roasting dish. Fat-side down, dude.
- Roast it until it’s right for you. I say 10-12 minutes is probably good for medium-rare.
- Then whip it out of the oven and then turn it with its big fat-side up and let it rest in a warm place. It must be exhausted.
- Now while the lamb is having a snooze you can make the salad.
- Slice the fennel into rings as thin as Rachel Zoe. (Hint: please avoiding the stalk end: it’s bananas!)
- Toss in a bowl with the olives, lemon juice and the Dijon mustard.
- Throw in the mint, remaining designer olive oil and the lovely watercress.
- To serve dollop the yummy mash on a chic white plate and arrange a lamb rack so it can lie nonchalantly on top.
- Accessories with the watercress olive salad.
- Fabulous!
Loading ...