Mediterranean Scented Rack Of Lamb
Recipe by Neil Perry from Food Source - Asia
Try this rack of Lamb served with Edamame beans, bell pepper dressing, home made black olive paste and Parmesan biscuit.
Serves 4
Ingredients
- 300 g beans Edamame shelled
- 20 g Rosemary
- 300 g roasted Bell pepper remove skin and seeds
- 1 Red chilli
- 2 rack of lamb approx 400g each
- 100 g seedless kalamata olives
- 20 g basil leaves
- 20 g crashed Garlic
- 20 g roasted Pine Nuts
- 80 g fresh Parmesan grated
- 2 teaspoons chicken stock
- Salt to taste
- 2 tablespoons Olive Oil
Method
- Bring to boil 4L of water with the rosemary and salt. Blanch the edamame beans for 1 minute and puree in a blender with the chicken stock.
- Strain through a sieve and set aside.
- In a blender, puree the red chillis and bell peppers with the olive oil and set aside.
- Blend the black olives, garlic, pinenuts and basil.
- Set aside.
- Sear the lamb rack on each side and baked in the oven at 180C for 20 minutes.
- Set the baked lamb aside for 5 minutes before baking.
- On a greaseproof paper, shape the grated parmesan into six oval tuiles. Bake at 180C for 3-4 minutes.
- To serve decorate the bottom of the plate with half edamame puree and half bell pepper puree.
- Divide the rack into 2 with 4 ribs on each.
- Place the halfed rack on top of the puree.
- Add a spoon of black olive paste and finish with the baked parmesan tuile.
