
This recipe first appeared in Food magazine issue 60.
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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.