Black garlic glazed lamb rack
The best lamb rack for special occasions
4
Serves
1 hr
Prep Time
30 mins
Cook Time
Recipe author
Andrew Clarke
This black garlic glazed rack of lamb with purple kumara mash, nasturtium, shiitake and savoy is a perfect centerpiece for an elegant holiday dinner! It's juicy, tender, and perfectly cooked with a crusty exterior made with garlic, sugar, rosemary, and balsamic vinegar. This is one of the best cuts of lamb and makes an easy and impressive main dish for entertaining!
Recipe courtesy of Greenlea Butcher Shop.
This black garlic glazed rack of lamb with purple kumara mash, nasturtium, shiitake and savoy is a perfect centerpiece for an elegant holiday dinner! It's juicy, tender, and perfectly cooked with a crusty exterior made with garlic, sugar, rosemary, and balsamic vinegar. This is one of the best cuts of lamb and makes an easy and impressive main dish for entertaining! Recipe courtesy of Greenlea Butcher Shop.
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Ingredients
Lamb
2 Quality Mark lamb racks
i
use 8-rib racks
8 asparagus spears
50g nasturtium leaves
Glaze
½ cup balsamic vinegar
¼ cup black garlic paste
½ cup sugar
1 sprig fresh rosemary
Kumara Mash
1kg purple kumara
50ml olive oil
50ml milk
50g butter
salt and pepper
Savoy Mix
2 shallots
thinly sliced
4 garlic cloves
thinly sliced
½ savoy cabbage
sliced
250g shiitake mushrooms
75g butter
2 Tbsp canola oil
½ cup water
2 Tbsp chopped fresh parsley
salt and pepper
Method
For the Glaze
For the Kumara
For the Lamb
Savoy Mushroom Mix
1
To make the glaze, place the black garlic paste, sugar, rosemary and balsamic vinegar in a saucepan.
2
Bring to the boil and simmer for five minutes.
Start Timer
3
Strain and set aside.
Nutrition Information per Serving (904gg)
Note weight of meal includes bones.
Energy
4770kJ (1139kCal kcal)
Protein
53g
Total Fat
60g
Saturated Fat
26g
Carbs
89g
Dietary Fibre
14.4g
Sodium
1227mg
Iron
6.8mg
Zinc
6.4mg
Vitamin B12
1.8µg
