Herb-Crusted Lamb Rack with Kumara Puree & Red Wine Jus

Name: Herb-Crusted Lamb Rack with Kumara Puree & Red Wine Jus
Cuisine: New Zealand
Ingredients: 2 Lamb racks (French trimmed, 8 chops each); 3 tbsp each Fresh rosemary & thyme (finely chopped); 4 cloves Garlic (minced); 3 tbsp Dijon mustard; 1 kg Kumara (peeled); 60 g Butter; 100 ml Cream; 250 ml Red wine; 400 ml Beef stock; 4 Shallots (finely chopped); 4 tbsp Olive oil; to taste Salt & pepper

A recipe from New Zealand.

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Herb-Crusted Lamb Rack with Kumara Puree & Red Wine Jus

Nutrition (per serving)

620Calories

52 gProtein

28 gCarbs

38 gFat

6 gSugar

1100 mgSalt

Ingredients

2 Lamb racks (French trimmed, 8 chops each)
3 tbsp each Fresh rosemary & thyme (finely chopped)
4 cloves Garlic (minced)
3 tbsp Dijon mustard
1 kg Kumara (peeled)
60 g Butter
100 ml Cream
250 ml Red wine
400 ml Beef stock
4 Shallots (finely chopped)
4 tbsp Olive oil
to taste Salt & pepper

Method

Preheat oven 200°C. Mix herbs, garlic, 2 tbsp oil, salt & pepper. Brush lamb racks with mustard, press herb mix onto meat side. Sear in hot pan 2 min per side.
Roast lamb 12–15 min for medium-rare. Rest 10 min under foil.
Boil kumara until soft, drain, mash with butter, cream, salt & pepper until smooth and creamy.
For jus: sauté shallots in pan drippings, add wine, reduce by half. Add stock, simmer 10 min until glossy. Strain and season.
Slice lamb, serve on kumara puree with jus drizzled around – elegant, restaurant-style NZ lamb rack.