Lamb Rack with Kumara Terrine & Mint Jelly
A recipe from New Zealand.
🇳🇿 New ZealandlambrackkumaraterrinemintjellyhighProteinfancyspecialroastedbaked
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 salt & pepper in greased loaf tin. Cover with foil, bake 180°C 1 hour until tender. Cool, press with weight overnight for terrine.
- 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.
- Slice lamb, serve with sliced terrine and mint jelly diamonds – elegant NZ lamb rack with earthy kumara terrine and refreshing mint jelly.
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