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Black Garlic Glazed Lamb Rack

Delicious Lamb Rack Recipe for Special Occasions

4

Serves

1 hr

Prep Time

30 mins

Cook Time

Andrew Clarke

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

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2 Quality Mark lamb racks

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use 8-rib racks

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8 asparagus spears

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50g nasturtium leaves

Glaze

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½ cup balsamic vinegar

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¼ cup black garlic paste

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½ cup sugar

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1 sprig fresh rosemary

Kumara Mash

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1kg purple kumara

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50ml olive oil

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50ml milk

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50g butter

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salt and pepper

Savoy Mix

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2 shallots

thinly sliced

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4 garlic cloves

thinly sliced

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½ savoy cabbage

sliced

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250g shiitake mushrooms

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75g butter

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2 Tbsp canola oil

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½ cup water

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2 Tbsp chopped fresh parsley

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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.

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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