Name: Lamb with pea mash and roasted carrot salad
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: Lamb; 4 clove garlic, finely chopped; 2 stalks rosemary, leaves finely chopped; 2 tablespoon olive oil; 2 lamb racks; Pea mash; 2 tablespoon olive oil; 1 onion, diced; 2 clove garlic; 4 cup frozen peas; 125 gram baby spinach; 100 gram feta, broken up; Roasted carrot salad; 1 bunch baby carrots, scrubbed, leaves removed; 6 clove garlic, skins left on; 2 red onions, halved and sliced; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 dried chilli, crumbled; 1 teaspoon honey; 2 tablespoon olive oil; green leaves, such as baby spinach or rocket; balsamic vinegar, for drizzling

Ingredients

Lamb

4 clove garlic, finely chopped

2 stalks rosemary, leaves finely chopped

2 tablespoon olive oil

2 lamb racks

Pea mash

2 tablespoon olive oil

1 onion, diced

2 clove garlic

4 cup frozen peas

125 gram baby spinach

100 gram feta, broken up

Roasted carrot salad

1 bunch baby carrots, scrubbed, leaves removed

6 clove garlic, skins left on

2 red onions, halved and sliced

1 teaspoon ground coriander

1 teaspoon ground cumin

1 dried chilli, crumbled

1 teaspoon honey

2 tablespoon olive oil

green leaves, such as baby spinach or rocket

balsamic vinegar, for drizzling

Method

1.Mix together garlic, rosemary and olive oil, rub over lamb racks, cover and leave overnight or for at least 15 minutes.

2.Heat barbecue hotplate to highest heat, place lamb rack-side down and close lid. Cook for 2 minutes.

3.Turn the rack, close the lid and reduce the heat by half. Cook for 5 minutes.

4.Turn again and close lid for 3-5 minutes. Remove and rest, covered with foil and a tea towel, for 10-15 minutes. (You could also sear both sides in a hot, heavy-based frying pan and then roast at 200°C for 15 minutes, before resting for 10-15 minutes.)

5.To make pea mash, heat the oil in a large pot and sauté onion and whole garlic cloves over a low heat until soft.

6.Add the peas and cover with a lid to steam over a low heat for a few minutes until bright green.

7.Pour hot pea mix into a processor, add spinach and feta and pulse until it forms a rough purée. You can prepare it in advance and refrigerate until required then reheat in a microwave.

8.To make the roasted carrot salad, toss all but the green leaves and balsamic vinegar together and roast at 200°C for 20 minutes, stirring a couple of times during cooking.

9.Cool then add leaves and a drizzle of balsamic vinegar.

10.To serve, slice the lamb racks into cutlets and serve with the pea mash and salad

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Ingredients

Method

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