MLA Barbecued rack of lamb with celery root and parsnip purée
- Prep time 8Hr
- Cook time 30Min
- Technique Broil, Grill
- Meat Lamb
- Cut Rack
- Serves 4
Tender barbecued lamb chops are served atop a velvety parsnip and celeriac puree with a festive cranberry-port gastrique for a refined, flavour-packed main course.
Ingredients
For the Lamb:
- 1 rack of lamb (8 ribs; approx. 700-900g), at room temperature
- 60ml olive oil
- 1 sprig rosemary
- 1 small bunch thyme
- 2 garlic cloves, crushed
- Sea salt and freshly ground black pepper
Parsnip and Celeriac Puree:
- 450g parsnips, peeled and roughly chopped
- 450g celeriac (celery root), peeled and roughly chopped
- 375ml double cream
- Sea salt and freshly ground white pepper
Cranberry Gastrique:
- 115g unsalted butter
- 2 shallots, finely diced
- 450g fresh cranberries
- 140ml port wine
- 140ml balsamic vinegar
- 60ml orange juice
- 115g caster sugar
- 1 star anise
- Sea salt, to taste
Method
Marinate the Lamb:
- In a small dish, combine the olive oil, rosemary leaves, thyme leaves, and crushed garlic.
- Season the lamb all over with salt and black pepper, then rub with the marinade. Place in a resealable plastic bag or wrap tightly.
- Refrigerate for 4 hours or overnight.
Cook the Lamb:
- Remove the lamb from the marinade and allow it to come to room temperature. Sear in an ovenproof frying pan over medium-high heat until browned on all sides.
- Transfer to a preheated oven at 200°C (fan 180°C) and roast for 12-15 minutes, or until the internal temperature reaches 65°C for medium-rare. Rest for 5 minutes before slicing into individual chops.
Prepare the Puree:
- In a large saucepan, add the parsnips, celeriac and cream. Bring to a gentle simmer, cover, and cook until vegetables are soft (about 20 minutes).
- Puree until smooth using a blender or food processor. Season to taste with salt and white pepper. Make the Cranberry Gastrique:
- In a saute pan over low heat, melt half the butter. Add the diced shallots and sweat for 3-4 minutes.
- Add cranberries and sweat a further 3-4 minutes. Add the port, vinegar, orange juice, sugar, star anise and salt.
- Simmer gently for 10-20 minutes until reduced to a syrupy consistency. Remove the star anise before serving.
To Serve:
- Spoon about 120ml (0.5 cup) of the parsnip and celeriac puree onto each plate.
- Top with 2 lamb chops and drizzle with 60ml of cranberry gastrique.
- Garnish with a sprig of fresh mint.
