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Black Garlic Glazed Lamb Rack

Delicious Lamb Rack Recipe for Special Occasions

4

Serves

1 hrs

Prep Time

30 mins

Cook Time

Andrew Clarke

Recipe author

Andrew Clarke

This black garlic glazed rack of lamb with purple kumara mash, nasturtium, shiitake and savoy is a perfect centerpiece for an elegant holiday dinner! It's juicy, tender, and perfectly cooked with a crusty exterior made with garlic, sugar, rosemary, and balsamic vinegar. This is one of the best cuts of lamb and makes an easy and impressive main dish for entertaining!

Recipe courtesy of Greenlea Butcher Shop.

This black garlic glazed rack of lamb with purple kumara mash, nasturtium, shiitake and savoy is a perfect centerpiece for an elegant holiday dinner! It's juicy, tender, and perfectly cooked with a crusty exterior made with garlic, sugar, rosemary, and balsamic vinegar. This is one of the best cuts of lamb and makes an easy and impressive main dish for entertaining! Recipe courtesy of Greenlea Butcher Shop.

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Special Occasion & Entertaining,

Dinner,

Lamb,

National Lamb Day,

Ingredients

Lamb

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2 Quality Mark lamb racks

i

use 8-rib racks

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8 asparagus

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50g nasturtium leaves

Glaze

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½ cup balsamic vinegar

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¼ cup black garlic paste

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½ cup sugar

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1 sprig fresh rosemary

Kumara Mash

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1kg purple kumara

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50ml olive oil

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50ml milk

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50g butter

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salt and pepper

Savoy Mix

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2 shallots

thinly sliced

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4 garlic cloves

thinly sliced

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½ savoy cabbage

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250g shiitake mushrooms

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75g butter

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2 tbsp canola oil

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½ cup water

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2 tbsp flat-leaf parsley

chopped

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salt and pepper

Method

For the glaze

For the kumara

For the lamb

For the salad

1

To make the glaze, place the black garlic paste, sugar, rosemary and balsamic vinegar in a saucepan.

2

Bring to the boil and simmer for five minutes.

clock

Start Timer

3

Strain and set aside.

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