Lamb rack with mint pesto and kumara puree
A collision of Kiwi flavours on a plate
Serves
3 - 4
Prep Time
15 mins
Cook Time
30 mins
This dish celebrates the best lamb in the world pairing it with the classic mint along with some other true Kiwi flavours.
The traditional pairing of mint comes via a pesto, which you can baste over the lamb as well as serve on the side.
The natural sweetness of kumara is enhanced with a hint of Manuka honey and then pureed (This puree also makes a wonderful dip.)
Recipe from The Feed, by Vicki Ravlich-Horan, Images Brydie Thompson.
This dish celebrates the best lamb in the world pairing it with the classic mint along with some other true Kiwi flavours. The traditional pairing of mint comes via a pesto, which you can baste over the lamb as well as serve on the side. The natural sweetness of kumara is enhanced with a hint of Manuka honey and then pureed (This puree also makes a wonderful dip.) Recipe from The Feed, by Vicki Ravlich-Horan, Images Brydie Thompson.
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ShareIngredients
500g x 2 Quality Mark lamb racksi
room temperature
1 & 1/2 cups fresh mint
1/2 cup chopped fresh parsley
1/2 cup pumpkin seeds
1/2 cup grated Parmesan cheese
1 Tbsp lemon zest
half a lemon lemon juice
1 tsp kosher salt
3/4 cup extra virgin olive oil
750g - 1kg kūmara
(I used Beauregard variety)1 heaped Tbsp manuka honey
1 juice and grated zest of 1 orange
2 Tbsp extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp white pepper
Method
Pat dry with a paper towel and season generously with salt.
Heat a pan or the BBQ to smoking hot and sear the lamb, skin side down, for five minutes.
Remove the lamb from the pan and place on an oven tray with the golden seared side up. Generously smear the pesto over the lamb and bake in a 180°C oven for 20 minutes.
Take out of the oven and rest for 6‒7 minutes before slicing and serving with the kumara puree and more pesto.
Place everything except the oil in a food processor and whizz until finely chopped.
With the motor running, slowly add the oil until it forms a smooth paste.
Store in a clean jar, for up to 2 weeks in the fridge.
Peel and chop the kumara into 3‒4cm chunks and place on an oven tray.
Mix the honey, orange zest and juice and olive oil together. You may need to warm the honey a little to make it more pliable.
Drizzle the honey syrup over the kumara, season with salt and white pepper and cover with tin foil. Bake at 180°C, for approx. 30 minutes or until the kumara is soft.
Either mash cooked kumara or place in a blender and puree. If too thick add a little extra orange juice or olive oil.
