Lamb Rack with Kumara Terrine & Mint Pesto

Name: Lamb Rack with Kumara Terrine & Mint Pesto
Cuisine: New Zealand
Ingredients: 2 (8 chops each) Lamb racks (French trimmed); 1 kg Kumara (thinly sliced); 1 cup Fresh mint leaves; 1/4 cup Pine nuts; 50 g Parmesan; 2 cloves Garlic; 100 ml Olive oil; from 1 lemon Lemon juice; to taste Salt & pepper

A recipe from New Zealand.

🇳🇿 New ZealandlambrackkumaraterrinemintpestohighProteinfancyspecialbakedroasted

Lamb Rack with Kumara Terrine & Mint Pesto

Nutrition (per serving)

580Calories

52 gProtein

28 gCarbs

34 gFat

6 gSugar

950 mgSalt

Ingredients

2 (8 chops each) Lamb racks (French trimmed)
1 kg Kumara (thinly sliced)
1 cup Fresh mint leaves
1/4 cup Pine nuts
50 g Parmesan
2 cloves Garlic
100 ml Olive oil
from 1 lemon Lemon juice
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 pesto: blend mint, pine nuts, parmesan, garlic, oil, lemon juice until smooth. Season.
Season lamb racks, 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 pesto dollops – refined NZ lamb rack with earthy kumara terrine and fresh mint pesto.