Lamb rack with mint pesto and kumara puree

A collision of Kiwi flavours on a plate

3 - 4

Serves

15 mins

Prep Time

30 mins

Cook Time

Recipe author

The Feed

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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Lamb,

Dinner,

Special Occasion & Entertaining

Ingredients

Lamb Racks

500g x 2 Quality Mark lamb racks

room temperature

Mint Pesto

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 salt

_3/4 cup extra virgin olive oil

Manuka Honey Kumara Puree

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 salt

_1/2 tsp white pepper

Method

For Lamb Racks

Mint Pesto

For Manuka Honey Kumara Puree

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.

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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.

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Take out of the oven and rest for 6‒7 minutes before slicing and serving with the kumara puree and more pesto.

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