Lamb Rack with Mint Pesto & Manuka Honey Kumara Puree
Lamb Rack with Mint and Sweet Potato Puree
3 - 4
Serves
15 mins
Prep Time
30 mins
Cook Time
Recipe author
The Feed
This dish celebrates the best lamb in the world pairing it with the classic mint along with some other true Kiwi flavours.
The traditional pairing of mint comes via a pesto, which you can baste over the lamb as well as serve on the side.
The natural sweetness of kumara is enhanced with a hint of Manuka honey and then pureed (This puree also makes a wonderful dip.)
Recipe from The Feed, by Vicki Ravlich-Horan, Images Brydie Thompson.
This dish celebrates the best lamb in the world pairing it with the classic mint along with some other true Kiwi flavours. The traditional pairing of mint comes via a pesto, which you can baste over the lamb as well as serve on the side. The natural sweetness of kumara is enhanced with a hint of Manuka honey and then pureed (This puree also makes a wonderful dip.) Recipe from The Feed, by Vicki Ravlich-Horan, Images Brydie Thompson.
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Ingredients
Lamb Racks
500g x 2 Quality Mark lamb rack
i
room temperature
Mint Pesto
1 & 1/2 cups fresh mint
1/2 cup chopped fresh parsley
1/2 cup pumpkin seeds
1/2 cup grated parmesan cheese
1 Tbsp lemon zest
half a lemon lemon juice
1 tsp salt
3/4 cup extra virgin olive oil
Manuka Honey Kumara Puree
750g - 1kg kūmara
(I used Beauregard variety)
1 heaped Tbsp manuka honey
1 juice and grated zest of 1 orange
2 Tbsp extra virgin olive oil
1/2 tsp salt
1/2 tsp white pepper
Method
For Lamb Racks
Mint Pesto
For Manuka Honey Kumara Puree
1
Pat dry with a paper towel and season generously with salt.
2
Heat a pan or the BBQ to smoking hot and sear the lamb, skin side down, for five minutes.
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3
Remove the lamb from the pan and place on an oven tray with the golden seared side up. Generously smear the pesto over the lamb and bake in a 180°C oven for 20 minutes.
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4
Take out of the oven and rest for 6‒7 minutes before slicing and serving with the kumara puree and more pesto.
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