Stella & Jazzey’s Furikake Lamb Rack with Carrot & Ginger Purée and Miso Butter

///Stella & Jazzey’s Furikake Lamb Rack with Carrot & Ginger Purée and Miso Butter

Stella & Jazzey’s Furikake Lamb Rack with Carrot & Ginger Purée and Miso Butter

Ingredients

2 x 4-point lamb racks, at room temperature 

200g green beans, trimmed 

1 tsp sesame oil 

1 tsp olive oil 

2 x 4-point lamb racks, at room temperature 

200g green beans, trimmed 

1 tsp sesame oil 

1 tsp olive oil 

 

CARROT & GINGER PURÉE  

800g carrots, peeled, chopped 

2 tbs olive oil 

125ml hot chicken stock 

25g butter, diced 

1 tsp finely grated fresh ginger 

 

FURIKAKE 

3 sheets nori, chopped 

2 tbs sesame seeds 

1 tsp chilli flakes 

1 tsp garlic powder 

1 tsp bonito flakes 

 

MISO BUTTER 

100g butter 

1 ½ tbs white miso 

Cooking Method

  1. Preheat oven to 200C. 
  2. To make purée, place carrots in a roasting dish. Add oil, season and toss to coat.
  3. Roast for about 40 minutes or until very soft. Place in a processor (or use a stick blender) and process until smooth. Add remaining ingredients. Season well. Process to combine. Pass through a sieve if you like a super smooth purée.
  4. To make furikake, process all ingredients to form coarse crumbs.
  5. Heat a frying pan over medium heat. Cook lamb, fat side down, until fat is golden, crisp and fully rendered. Continue to cook lamb, turning, until browned all over. Transfer to an oven tray and rub furikake mix all over lamb.
  6. Roast for about a further 10 minutes or until cooked to your liking. Transfer to a warm plate and rest, lightly covered with foil, for 10 minutes.
  7. Place beans in a roasting dish. Drizzle with oils. Season. Roast for about X minutes or until just tender.
  8. To make miso butter, place ingredients in a small saucepan over medium heat. Whisk until melted, smooth and combined. 
  9. Serve lamb, purée and green beans with miso butter.
By |2018-09-02T14:20:42+00:00May 7th, 2018|Lamb, Recipes|0 Comments

About the Author:

Meat Craftsman Tate’s experience in the industry has taken him to some of the best high end butcher shops in Melbourne. These include Managing Cannings Free Range butchers in Kew and butchering for Peter G Bouchiers, Toorak, Bourke St. and Moorabin.