Lamb Rack with Kumara Mille-Feuille & Mint Jelly
A recipe from New Zealand.
🇳🇿 New ZealandlambrackkumaramilleFeuillemintjellyhighProteinfancyspecialroastedbaked
Nutrition (per serving)
580Calories
52 gProtein
32 gCarbs
34 gFat
8 gSugar
950 mgSalt
Ingredients
- 2 (8 chops each) Lamb racks (French trimmed)
- 1 kg Kumara (thinly sliced)
- 1 cup Fresh mint leaves
- 100 g Sugar
- 4 Gelatine sheets
- 150 ml Cream
- 60 g Butter
- 4 tbsp Olive oil
- to taste Salt & pepper
Method
- Layer kumara slices with butter, salt & pepper in greased baking tray. Cover with foil, bake 180°C 45 min until tender. Cool, cut into neat squares for mille-feuille.
- For jelly: blanch mint, blend with sugar and 200 ml water. Soak gelatine, dissolve in warm mint liquid, strain and set in shallow tray. Cut into diamonds.
- Season lamb, sear 2 min per side. Roast 200°C 12–15 min for medium-rare. Rest 10 min.
- Stack kumara squares, top with sliced lamb and mint jelly diamonds. Serve with pan juices – elegant NZ lamb rack with layered kumara and refreshing mint jelly.
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