Lamb Rack With Spring Onions, Broad Beans And Goat’s Cheese
Serves 8 – Recipe sourced from Gourmet Traveller January 2011
"At The Stokehouse this dish is usually served with a horseradish foam, but in this version, finely grated fresh horseradish adds a peppery note"
100 grams course fresh breadcrumbs from sourdough bread
1 tablespoon olive oil
1 kilogram broad beans, podded (about 2.2kg unpadded)
4 lamb racks (4 cutlets per rack), French trimmed
25 grams butter, coarsely chopped
4 thyme sprigs
250ml (1 cup) chicken stock
1 bunch spring onions, trimmed and cut into 10cm lengths
150 grams soft goats cheese
extra virgin olive oil and finely grated fresh horseradish (optional), to serve
Preheat oven to 220C. Combine breadcrumbs and olive oil in a bowl, mix with your hands to coat evenly then spread on an oven tray. Bake, stirring occasionally, until golden and toasted (5 – 7 minutes), cool to room temperature.
Meanwhile, blanch broad beans until just tender (1 minute), refresh, peel an set aside.
Heat a large frying pan over medium-high heat. Season lamb racks cook in batches, fat-side down, turning occasionally, until golden (3-4 minutes). Add butter and thyme and cook for another minute, spooning butter over lamb to baste. Transfer to an overn tray and roast, fat-side down, until cooked to your liking (8-10 minutes for medium rare). Stand in a warm place to rest (10 minutes), then carve into cutlets.
Bring chicken stock to the boil in a frying pan, add spring onion, season to taste and simmer until bright green (2-3 minutes), add broad beans and cook until warmed through (1 minute). Remove with a slotted spoon and divide spring onion among serving plates. Arrange cutlets on top, spoon over broad beans and scatter with breadcrumbs. Tope with dollops of goat's cheese, drizzle with extra virgin olive oil and serve scattered with horseradish. Enjoy with a glass of Pfeiffer Sparkling Pfizz Red.