recipes
Parmesan crusted lamb rack on a sundried tomato crushed potato thyme and pumpkin puree
Serves: 2
2017-01-19
Ingredients
For the lamb
- 1 French rack of lamb
- 100g cooked couscous (Ainsley)
- 50g grated parmessan
- 1 tsp French mustard
- 1 large potato
- 5 sun-dried tomatoes
- 2 tsp parsley chopped
- 1/4 cup fresh cream (Benna)
- 1/2 tsp nutmeg
You will also need
- 1 small bunch kale
- 100g pumpkin
- 1 tbsp sugar
- 2 cloves garlic
- 2 spring onion
- 1/2 glass chicken stock
- 1 tbsp thyme leaves
Method
Cut the rack across in 2 and seal from all sides, mix well the cooked couscous and the Parmesan. Brush the lamb loin with mustard and stick the couscous Parmesan crust to it. Bake at 170`c. until medium cooked. Peel, cut the potatoes and boil until soft, mash the potatoes together with the chopped tomatoes, parsley, cream and nutmeg, adjust with salt and pepper. Sauté the pumpkin, garlic and onion in butter and sugar until nearly caramelized, add thyme, mix well than add the stock and simmer by half. blend the puree and strain through a fine strainer. Sauté the kale in garlic oil to serve underneath the lamb.
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