Furikake lamb rack with carrot-ginger puree

AT A GLANCE

  • Serves 4 people

Japanese and Italian flavours meet here.

  • 750 gm carrots, peeled and cut into 1cm dice
  • 80 ml (¼ cup) olive oil
  • 125 ml (½ cup) hot milk
  • 20 gm butter, diced
  • 1 tbsp finely grated ginger
  • 4 French-trimmed 3-cutlet lamb racks (300gm each), at room temperature
  • 2½ tbsp furikake, plus extra to taste (see note)
  • 1½ tsp dried chilli flakes
  • 1 tbsp finely chopped rosemary
  • 1 garlic clove, finely grated
  • 300 gm green beans, trimmed
  • 1 tsp roasted sesame oil
  • Lemon wedges (optional), to serve
  •  
  • Miso butter
  • 75 gm butter, diced
  • 1 tbsp white miso
01   Preheat oven to 220C. Toss carrots in 40ml olive oil in a roasting pan, season and roast until tender (15-20 minutes). Transfer to a blender and blend with milk, butter and ginger, and season to taste.
02   Meanwhile, heat 1 tbsp oil in a large ovenproof frying pan over medium-high heat, add lamb fat-side down and cook, turning occasionally, until browned all over (3-4 minutes). Combine furikake, chilli, rosemary and garlic in a small bowl, then press over the fat-side of lamb, transfer to oven and roast until cooked to your liking (8-10 minutes for medium-rare). Rest for 5 minutes.
03   Toss beans, sesame oil and remaining olive oil in a roasting pan, season and roast until tender (8-10 minutes). Season to taste with furikake.
04   For miso butter, melt butter in a small saucepan, whisk in miso and keep warm.
05   Serve lamb cutlets with carrot-ginger purée, roasted beans, miso butter and lemon wedges.
NoteFurikake, a Japanese seasoning of bonito flakes, sesame seeds and nori, is available from Asian grocers and health-food shops.

Topics:

FAST, FURIKAKE, MAIN, CARROT, LAMB, GINGER

Recipe:

MAX ADEY

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

FEATURED IN

July 2017

July 2017

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