Herb Crusted Aussie Lamb, Confit Rosemary Potato Terrine, Spiced Carrot Puree, Mint Chimichurri | Au
A tender lamb rack served with a rich, savoury lamb jus, alongside crispy, buttery potato pave, carrot puree, and a vibrant mint chimichurri, perfect for a luxurious meal.
Keywords
- Rack of lamb
- Lamb rack
- Aussie lamb
- Australian lamb
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.aussiebeefandlamb.co.uk.
Ingredients
- 3 x 8-bone lamb racks
- 2kg thinly sliced potatoes (2mm)
- 1/2 bunch rosemary
- 300g clarified butter
- 10g salt
- 2kg lamb bones (roasted)
- 1kg carrots
- 1kg onions
- 1kg leeks
- 5l water
- 20g garlic
- 150ml port
- 300ml red wine
- 250g pankbreadcrumbs
- 2 sprigs fresh rosemary (stems removed)
- 2 sprigs fresh thyme (stems removed)
- 2 tbsp fresh parsley, chopped
- 150g shallots (sliced)
- 100g extra virgin olive oil
- 1 orange (zest)
- 1kg carrots (peeled and diced)
- 1l water
- 10g salt & white pepper
- 16g garlic
- 60g salt
- 50g olive oil
- 200g parsley (chiffonade)
- 100g tarragon (chiffonade)
- 100g mint (chiffonade)
- 200g red onion (brunoise)
- 50g red onion (brunoise)
- 480g red wine vinegar
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