This recipe features beautiful Lumina Lamb, raised at altitude in New Zealand, the lambs graze on chicory pastures for their last thirty days. This gives an incredible marbling, sublime tenderness and high Omega-3 content.
Elements of this dish such as the jus can be prepared a day ahead if desired.
|Servings:||2 Main course|
|Prep Time:||1 Hour|
|Cook Time:||25 Mins|
|Total Time:||1 Hour 25 Mins|
- 1 Te Mana Lamb Rack
- 100g Ratte Potatoes
- 2 Globe Artichokes
- 1 Bunch Small Heritage Carrots (or 2 x Medium sized Carrots)
- 1 Large Anchovy (drained)
- 1 Lemon
- 1 Tbsp Olive Oil
- 1 Knob of Butter
- 1 Handful of Fresh Parsley
- Salt & Pepper
SHOP INGREDIENTS HERE
FOR THE JUS
- 1L Veal Stock
- 1L Chicken Stock
- 250ml Red Wine
Pour the wine into a heavy-based saucepan, bring to the boil and reduce by half. Add the veal and chicken stock, bring back to the boil and reduce by two-thirds. Set aside.
Place the Ratte potatoes in a saucepan, cover with water and add a pinch of salt. Place on a high heat until they come to the boil then reduce to a simmer for 15-20 mins or until cooked. Allow to cool enough to be handled and then gently scrape away the skin with a pairing knife. Cut in half lengthways and set aside.
Peel the carrots and trim the tops. Be sure to clean around the remaining stalk to remove any grit or dirt. Bring a pan of seasoned water to the boil and blanche the carrots for 3 to 4 minutes or until al dente. Drain and set aside.
to Prepare the Artichokes; fill a bowl with water and the juice of a lemon. Peel off all the leaves working your way around the artichoke and discard. Cut off the stalks and trim around the base. Remove the top third and use a teaspoon to scoop out the choke from the inside. Cut into quarters and place in the lemon water. Simmer for approximately 5 minutes or until just cooked.
Slice the anchovy into 2mm pieces and chop the parsley.
Preheat the oven to 180°c. Rest the lamb rack out of the fridge for 20 minutes, season and cook skin side down on a medium-high heat in a heavy-based frying pan with a drizzle of olive oil until golden brown. Turn to seal all sides then transfer to a baking tray and place in a pre-heated oven at 180°c (fan) for 6 minutes or until the meat reaches 55°c (medium rare) using a temperature probe.
It is also possible to sear the lamb and let it sit while preparing the rest of the dish or having a starter course. It can then be placed into the oven for 8-10 minutes to finish.
While the lamb rack is in the oven heat a skillet on a medium heat, add a knob of butter and a dash of olive oil. Add the potatoes, artichokes and carrots and heat while turning occasionally until well coated and a golden brown colour is achieved. Toss in the anchovy and parsley and keep warm.
Rest the lamb for 4 minutes and then cut down straight between each bone.
Arrange the vegetables around the bottom of two warmed bowl plates and place the lamb on top. Finish with jus and a touch of sea salt.