Roast Lamb Recipe
Preparation: 20 minutes
Cooking time: approx 30 minutes – refer to butcher’s advice below.
2 X 4 point lamb rack roasts from Mighty Nice Meats (medium size, 4 cutlets per rack)
2 tbsp frozen peas, defrosted
25 g soft butter
2 tbsp shelled pistachios
½ cup soft breadcrumbs
1 egg yolk
steamed broccolini, roast potatoes and gravy to serve
CREAMY PUMPKIN AOLI
¼ tsp crushed garlic (optional)
2 tbsp good quality mayonnaise
100 g peeled pumpkin, cut into 2cm pieces
1.Preheat the oven to 200ºC. Place the peas, butter, pistachios, breadcrumbs and egg yolk in a food processor or blender. Blend until well combined. Press the pea crust mixture onto the top side of the lamb racks (not on the bones).
2. Place the lamb racks in roasting dish. Roast for 20 minutes for rare, 30 minutes for medium and 40 minutes for well done. Remove lamb from oven, loosely cover with foil and rest for 10 minutes before serving.
3. Make pumpkin aioli: Steam or microwave the pumpkin until tender. Mash with a fork and allow to cool slightly. Stir in the garlic and mayonnaise.
3. Serving. Cut racks in pairs and serve 2 pairs on each plate, accompany with broccolini, potatoes and gravy. Serve the creamy garlic-pumpkin aioli on the side.
Suggested roasting times for Rack of lamb, four rib lamb roast, crown roast: Cook at 200ºC.
Rare 20-25 min total regardless of weight,
Medium 30-35 min total regardless of weight,
Well done 40-45 min total regardless of weight.
Roasts need to rest for about 10 to 20 minutes before carving. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result