Lamb Rack with Peas and Beets

Lamb Rack with Peas and Beets

Lamb Rack with Peas and Beets

Serves 1 hour prep 1 hour 30 minutes cook


4 baby beetroots (we used striped Chioggia)
2 tbs olive oil
4 tbs roasted pine nuts, to garnish

1kg lamb bones
50g packet shitake mushrooms
4 cloves garlic, crushed
½ bunch rosemary
2 litres water
2 brown onions, chopped
50g butter
125ml white wine
1 tbs cornflour dissolved in 2 tbs water

500g beetroot, peeled, coarsely chopped
2 tbs olive oil
2 tbs chopped dill

400g frozen peas
80ml thickened cream
¼ cup finely chopped mint

2 tbs olive oil
2 cloves garlic, sliced
1 sprig rosemary
8-point lamb rack


1. To make sauce, preheat oven to 180C.
2. Place lamb bones in an oven tray. Roast for about 30 minutes or until browned and caramelised, turning half way through.
3. Transfer to a pressure cooker with mushrooms, garlic, rosemary, water and one of the onions. Season well. Secure lid and bring to pressure.
4. Cook on medium heat for 45 minutes. Remove pressure cooker from heat and release pressure. Remove lid and strain stock, discarding solids.
5. Melt half the butter in a medium saucepan over medium heat. Cook remaining onion, stirring, until soft and golden. Add wine and simmer until reduced by ¾. Add strained stock. Simmer until thickened to form a sauce. Strain and return to saucepan. Whisk in cornflour mixture and simmer for 10 minutes or until thickened to form a sauce. Whisk in remaining butter a cube at a time.
6. To make beetroot puré, place beetroot in large saucepan of cold salted water. Bring to a gentle boil. Boil until tender. Drain and allow steam to evaporate. Transfer to a blender with remaining ingredients. Blend until smooth. Season.
7. Peel baby beetroots and cut into small wedges. Place on an oven tray and drizzle with oil. Season. Roast for about 30 minutes or until tender.
8. To make pea puré, cook peas in a saucepan of boiling water until tender. Drain. Set aside half a cup of the peas to garnish.
9. Transfer remaining peas to a blender. Blend until smooth. Add cream and mint. Blend until smooth. Season.
10. To prepare lamb, heat oil, garlic and rosemary in a frying pan over medium-high heat.
11. Season lamb all over and cook, fat side down, until golden and crisp. Seal remaining sides until browned.
12. Transfer to the oven and roast for about 10 minutes or until internal temperature reaches 55-60C.
13. Transfer to a warm plate and rest, lightly covered with foil, for 10 minutes. Slice.
14. Serve lamb with purés, roasted beetroot, reserved peas and sauce. Garnish with pine nuts.


This recipe has not been tested.