Serves 2-3
Ingredients:
600-700gm NZ Lamb Rack
¼ cup Panko Crumb
40gm grated Parmesan
2 tsp Rosemary (fresh or dried)
2-3 small Kumara (purple)
2-3 baby carrots per person
2 tsp wholegrain or dijon Mustard
Salt & pepper
Lemon Butter sauce:
50gm Butter
Handful Italian Parsley
2 tbsp Lemon juice
40gm grated Parmesan
Method:
Start by preheating the oven to 180 degrees on fan bake. Then blitz panko crumb, rosemary, parmesan, salt and pepper in a blender.
Peel kumara and carrot.
Cover the lamb rack with a layer of mustard and then pat the crumb in, covering the meat. Place in oven and cook for approx 30 mins or until the internal temp has reached how you would like it cooked (60-65 degrees for medium rare, 65-70 for medium)
Cook the carrots in a frying pan and put your kumara in a pot of boiling water while the lamb rack is in the oven.
Once everything is cooked, mash the kumara until smooth. On a low heat in a small pot slowly melt/add the sauce ingredients, ensuring to whisk the whole time to mix.
Serve altogether and enjoy!