Lamb Rack with Kumara & Rosemary Purée & Port Reduction

Name: Lamb Rack with Kumara & Rosemary Purée & Port Reduction
Cuisine: New Zealand
Ingredients: 2 (8 chops each) Lamb racks (French trimmed); 1 kg Kumara (peeled); 4 sprigs Fresh rosemary; 150 ml Cream; 60 g Butter; 250 ml Port wine; 300 ml Beef stock; 4 Shallots (finely chopped); 4 tbsp Olive oil; to taste Salt & pepper

A recipe from New Zealand.

🇳🇿 New ZealandlambrackkumararosemarypureeportreductionhighProteinfancyspecialroastedbaked

Lamb Rack with Kumara & Rosemary Purée & Port Reduction

Nutrition (per serving)

580Calories

52 gProtein

28 gCarbs

34 gFat

8 gSugar

950 mgSalt

Ingredients

2 (8 chops each) Lamb racks (French trimmed)
1 kg Kumara (peeled)
4 sprigs Fresh rosemary
150 ml Cream
60 g Butter
250 ml Port wine
300 ml Beef stock
4 Shallots (finely chopped)
4 tbsp Olive oil
to taste Salt & pepper

Method

Preheat oven 200°C. Rub lamb with oil, salt, pepper and rosemary. Sear 2 min per side, roast 12–15 min for medium-rare. Rest 10 min.
Boil kumara with rosemary until soft. Drain, remove rosemary, mash with cream, butter, salt & pepper until smooth and silky.
For reduction: sauté shallots in pan drippings, add port, reduce by half. Add stock, simmer 10 min until glossy. Strain and season.
Slice lamb, serve on kumara purée with reduction drizzled around – refined NZ lamb rack with aromatic rosemary kumara and rich port jus.