Lamb rack with parsnip mash

Lamb Rack with Parsnip Mash and Minted Lamb Jus

Classic Lamb Rack served with minted jus, creamy parsnip and pea mash, finished with shelled peas and mint salad with crispy prosciutto shards

    Ingredients

    • 4-5 lamb racks French cutlet, trimmed
    • ¼ cup mint jelly, warmed to liquify
    • 10 slices prosciutto
    • Sea salt and cracked pepper

    Jus

    • 1 tbsp olive oil
    • 1 celery stalk, sliced
    • 1 carrot, diced
    • 1 onion, diced
    • 10g CHEF Black Garlic Paste
    • 2 tomatoes, diced
    • 10-12 mint leaves
    • 1½L hot water
    • 150mL CHEF Demi Glace
    • Liquid Concentrate
    • 80g CHEF Red and Port Wine Reduction Paste
    • Arrowroot or cornflour to thicken if required

    Mash

    • 4 large parsnip, peeled
    • 4 large potatoes, peeled
    • 2 cups minted peas
    • 50g butter
    • Sea salt and cracked pepper

    Garnishing Ideas

    • ¾ cups shelled peas / pea shoots
    • Fresh mint leaves to garnish

    Method

    • Pre-heat oven to 200°C. Rub lamb racks generously with mint jelly, season well.
    • Arrange in a single layer on a lined roasting tray and cook for 20-25 minutes or until cooked to required doneness.
    • Allow to rest before slicing.
    • For the jus, heat olive oil in a large saucepan and sauté celery, carrot, onion, CHEF Black Garlic Paste, until caramelised.
    • Add tomatoes, mint leaves, water and CHEF Demi Glace Liquid Concentrate and simmer for 20 minutes.
    • Strain and add CHEF Red and Port Wine Reduction Paste and reduce until syrupy (alternatively thicken with arrowroot or cornflour), season to taste and keep warm.
    • Meanwhile, cook parsnip and potatoes in plenty of boiling salted water until tender. Add peas and simmer 1 minute then drain well and puree together with butter and seasoning
    • until smooth.
    • Cook prosciutto slices in a single layer under the grill for 2-3 minutes until crispy and golden.
    • Serve lamb sliced into cutlets with parsnip and pea puree, and a scatter of peas and shoots. Finish with a drizzle of jus and a prosciutto shard.

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