Lamb Rack with Beurre Blanc Recipe | Westgold AU

Ingredients

• Lamb rack
• Fresh thyme sprigs
• Fresh rosemary sprigs
• 3 cloves Garlic, crushed
• 20g Westgold butter
• Sea salt and freshly ground pepper
• 200g Westgold unsalted butter, diced
• 1 Tbsp Italian parsley, coarsely chopped
• 1 Shallot, finely chopped
• 40g White wine vinegar
• Few drops of lemon juice
• 1 small fresh Bay leaf, crushed
• Pinch sea salt
• 4 Peppercorns
• 4 Broccolini long stem fleurettes, split in half lengthwise if too thick
• Olive oil
• New potatoes, boiled to par cook and cooled, sliced 1cm thickness
• 1 Onion, sliced
• 1 Red capsicum, sliced
• Spinach, picked, washed, and dried
• 20g Capers, drained
• 20g Black olives, stoned
• 2 Tbsp Italian parsley, roughly chopped
• 40g butter, plus splash olive oil