Crusted Prime NZ Lamb Rack

Oven baked BUITONI tomatoes crusted lamb rack

For the crust:

1. Strain and press BUITONI Coulis with muslin cloth.
2. Mix old bread, fresh garlic, herbs; Italian parsley and pressed BUITONI Coulis together.
3. Blitz until soft, moist crumb forms.
4. Place into bowl and rub in olive oil.
5. Season with salt and pepper.

For crusted lamb rack:

1. Using a sharp knife, mark and cut through fatty side of rib to the bone.
2. Go back over your mark and cut then hold the knife perpendicular to the rack bone.
3. Trim all fat to the bone. Turn over rack, mark and cut through the line.
4. Cut away any flesh that is sticking between bones.
5. Pull and cut off fat and flesh from the bones.
6. Continue until all bones have had all flesh cut around them.
7. Use a towel to wipe bones clean.
8. Once lamb racks are properly Frenched, season with salt, pepper and olive oil.
9. Sear in hot pan for 1 minute.
10. Cool racks down the brush with Dijon mustard.
11. Crumb racks with BUITONI Coulis crumb.
12. Wrap rip bones with aluminum foil.
13. Bake at 200°C for 10 minutes.
14. Rest before portioning.

MAGGI onion and lamb shoulder Loukaniko

1. Trim excess fat from boneless lamb shoulder.
2. Cut meat into chunky pieces, then leave in fridge.
3. Mince garlic and chop herbs.
4. Dice onion and then sweat with minced garlic.
5. Cool mixture down.
6. Mix cold meat pieces with all ingredients, except cold water and pig's caul, and MAGGI Classic Onion Boullion.
7. Mix well and chill until very cold.
8. Put meat mixture through fine mincer.
9. Move minced meat to mixing bowl then mix on low speed for 1 minute.
10. Gradually add cold water.
11. Mix for another 15 seconds until minced mix is sticky to touch.
12. Season.
13. Portion minced meat into 6 portions.
14. Wrap with pig's caul to a desired form.
15. Season and grill Loukaniko sausages.

Spikey, crispy kumara and black garlic cake

1. Peel kumara
2. Cut into pieces then boil with water and MAGGI Classic Onion Boullion.
3. Once soft, strain water.
4. Add kumara into mixing bowl and use a paddle to mix slowly.
5. Add potato starch, whole black garlic and MAGGI Onion Boullion.
6. Seaons.
7. Scoop mixture out and mould it up.
8. Once mixture has cooled, cut to desired pattern.
9. Pane the cut cake with flour and egg.
10. Coat with shaved raw kumara.
11. Deep fry the cakes in hot oil at 185°C until golden brown.
12. Drain on paper tea towel.
13. Serve cakes while piping hot.

Honey roasted parsnip

1. Peel parsnip.
2. Cut into four or six pieces long (depending on parsnip size).
3. Drizzle olive oil on top and season.
4. Roast at 200°C for 8 minutes, then drizzle honey on top.
5. Continue cooking for another 2 minutes until golden brown and crispy.

Olive oil glazed Asian green Kai Lan and orange baby carrots

1. Cut Kai Lan into strip size.
2. Peel stem.
3. Peel baby carrots.
4. Blanch vegetables in boiling seasoned water.
5. Glaze with olive oil.
6. Season with sea salt and pepper.

MAGGI Demi-glace black pepper sauce

Lamb stock:

1. Roast lamb bones.
2. Sweat and brown off Mirepoix.
3. Add BUITONI Coulis and bouquet-garni.
4. Glaze in red wine, reduce to half.
5. Add roasted bones and water.
6. Bring stock to boil and reduce to half.
7. Strain stock with super fine bag.
8. Continue to reduce strained stock til around 200-250ml.
9. Add MAGGI Demi-Galce Sauce powder.
10. Season and check consistency.
11. Grind fresh pepper with mortar, then slightly roast it on pan.
12. Add black pepper to sauce.
13. Bring to the boil and adjust seasoning before use.

To plate

1. Place Asian green; Kai Lan and orange baby carrot on side of plate.
2. Place cripsy and hairy kumara and black garlic cake next to it.
3. Arrange grilled Loukaniko sausage on top of blanched vegetables.
4. Ladle two tablespoons of MAGGI Demi-glace black pepper sauce onto side of kumara and black garlic cake.
5. Slice rested Oven baked Buitoni tomatoes crusted lamb rack.
6. Place lamb cutlets on top of sauce, making sure crumb is not on sauce.
7. Finally, finish dish with extra sauce and garnish with long strips of roasted parsnip and micro herbs.