Advertisement
Home Quick and Easy

Kumara mash with minted lamb rack

Two Kiwi staples come together perfectly in this kumara mash with minted lamb rack recipe. Serve with mint sauce and fried mint leaves for a delicious finishing touch
4
40M

This recipe first appeared in Food magazine issue 60.

Follow Food on Facebook, Instagram and sign up to their e-newsletter.

Ingredients

Kumara mash
Lamb rack

Method

1.Preheat the oven to 185°C. Peel and dice the kumara and simmer in a pan with plenty of water until soft. Drain and add the butter, spices, salt and enough milk to make a soft, creamy mash.
2.Place the lamb racks on a roasting tray lined with baking paper. Score the fat in a criss-cross pattern. Combine the mint sauce and oil and brush the scored fat with the mixture.
3.Roast the lamb in the preheated oven for approximately 15-20 minutes depending on the size of rack, or until cooked though
4.Rest the meat for 5 minutes. Spoon the hot kumara mash onto the warmed plates and top with the sliced lamb rack cutlets. Drizzle over the extra mint sauce.
5.Fry the mint leaves in a few tablespoons of hot oil until they are transparent and crispy and garnish the lamb with them.

Related stories


Advertisement