Lamb Rack with Kumara Mille-Feuille & Rosemary Foam

Name: Lamb Rack with Kumara Mille-Feuille & Rosemary Foam
Cuisine: New Zealand
Ingredients: 2 (8 chops each) Lamb racks (French trimmed); 1 kg Kumara (thinly sliced); 6 sprigs Fresh rosemary; 300 ml Cream; 80 g Butter; 1 tsp (for foam) Lecithin powder; 4 tbsp Olive oil; to taste Salt & pepper; 4 cloves Garlic (sliced)

A recipe from New Zealand.

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Lamb Rack with Kumara Mille-Feuille & Rosemary Foam

Nutrition (per serving)

590Calories

52 gProtein

32 gCarbs

36 gFat

6 gSugar

950 mgSalt

Ingredients

2 (8 chops each) Lamb racks (French trimmed)
1 kg Kumara (thinly sliced)
6 sprigs Fresh rosemary
300 ml Cream
80 g Butter
1 tsp (for foam) Lecithin powder
4 tbsp Olive oil
to taste Salt & pepper
4 cloves Garlic (sliced)

Method

Layer kumara slices with butter, rosemary, garlic, salt & pepper in greased baking tray. Cover with foil, bake 180°C 50 min until tender. Cool, cut into neat rectangles for mille-feuille.
Season lamb racks, sear 2 min per side in hot pan with oil. Roast 200°C 12–15 min for medium-rare. Rest 10 min.
For foam: heat 200 ml cream with rosemary sprigs, infuse 10 min. Strain, blend with lecithin until frothy. Keep warm.
Slice lamb, stack kumara rectangles alternately with lamb slices. Spoon rosemary foam over – refined NZ lamb rack with layered kumara and aromatic rosemary air.