Lamb Rack with Parsnip Mash & Minted Lamb Jus

Classic lamb rack served with minted jus, creamy parsnip & pea mash. Finished with shelled pea & mint salad with crispy prosciutto shards

    Ingredients

    SERVES 10

    - 4-5 lamb racks, trimmed
    - ¼ cup CHEF® Lamb Liquid Concentrate
    - ¼ cup mint jelly, warmed to liquify
    - Sea salt & cracked pepper 

    Jus
    - 1 tbsp olive oil
    - 1 sliced celery stalk
    - 1 diced carrot
    - 1 diced onion
    - 1 clove garlic, crushed
    - 2 diced tomatoes
    - 10-12 mint leaves
    - 2 tbsp port wine jelly
    - 1½ L water + 3 tbsp
    - CHEF® Lamb Liquid Concentrate
    - Arrowroot or cornflour to thicken if required

    Mash
    - 4 large parsnip, peeled
    - 4 large potatoes, peeled
    - 2 cups minted peas
    - 50 gms Butter
    - Sea salt & cracked pepper

    Garnishing ideas
    - ¾ cups shelled peas / pea shoots/ fresh mint leaves to garnish
    - 10 slices prosciutto 

    Method

    1. Pre-heat oven to 200 degs. Rub lamb racks generously with combined CHEF® Lamb Liquid Concentrate and mint jelly, season well. Arrange in a single layer in a lined roasting tray and cook for 20-25 minutes or until cooked to required doneness. Allow to rest before slicing.

    2. For the Jus, heat olive oil in a large saucepan and sauté celery, carrot, onion, garlic, until
    caramelised, add tomatoes, mint leaves and lamb stock and simmer for 20 minutes. Strain
    and add port wine jelly and reduce until syrupy (alternatively thicken with arrowroot or
    cornflour) season to taste and keep warm.

    3. Meanwhile, cook parsnip and potatoes in plenty of boiling salted water until tender. Add peas
    and simmer 1 minute then drain well and puree together with butter and seasoning until
    smooth.

    4. Cook prosciutto slices in a single layer under the grill for 2-3 minutes until crispy and golden.

    5. Serve lamb sliced into cutlets with parsnip and pea puree, and a scatter of peas and shoots.

    6. Finish with a drizzle of jus and a prosciutto shard.

    Chef's Tips

    - Try this dish with kumara and ginger mash or roasted baby vegetables

    - Add a crust to the lamb racks – simply sprinkle with pine nut crumbs over the lamb glaze

    - For extra richness - finish the plate with a few droplets of just the CHEF® Lamb Liquid Concentrate