Brayden Davies – The Box Tree Rack of Lamb, Stuffed Courgette Flower & Garlic Salsa
- Prep time 35Min
- Cook time 30Min
- Technique Roast
- Meat Lamb
- Cut Rack
- Serves 5
Tender Aussie lamb rack paired with crispy stuffed courgette flowers and a vibrant wild garlic salsa verde.
Ingredients
For the Main Dish:
- 1 lamb rack
- 5 courgette flowers
- Zest of 1 Amalfi lemon (or other unwaxed lemon)
- 200g sheep’s curd (or goat’s curd as an alternative)
For the Tempura Batter:
- 250ml cold water
- 150g cornflour
- 100g rice flour
- 10g sea salt
- 2.5g xanthan gum
- 50g gluten-free flour (for dusting the courgette flowers)
For the Wild Garlic Salsa Verde:
- 250ml neutral oil (e.g. grapeseed or sunflower)
- 50g fresh parsley
- 50g chervil
- 100g wild garlic leaves
- 50g toasted pine nuts
- 25g freshly grated Parmesan
- Sea salt, to taste
Method
- Make the Tempura Batter:
Blend the water, cornflour, rice flour, salt, and xanthan gum until smooth. Set aside. Keep the gluten-free flour separate for dusting. - Cook the Lamb Rack:
Sear the lamb rack in a hot pan, basting with its own fat. Transfer to an oven set to low heat and cook until the internal temperature reaches 55°C. Alternatively, cut into individual cutlets and grill or pan-fry from raw. - Prepare the Filling:
Season the sheep’s curd with lemon zest, salt, and pepper. Mix thoroughly and place in a piping bag or bowl for filling the flowers. - Stuff the Courgette Flowers:
Gently remove the stamens and trim the stems. Pipe or spoon the curd mixture into the centre of each flower. Dust with gluten-free flour and set aside. - Make the Salsa Verde:
Blitz the parsley, chervil, wild garlic, pine nuts, Parmesan, and neutral oil until smooth. Season to taste and set aside. - Fry the Courgette Flowers:
Heat oil to 180°C. Dip each floured flower into the batter and fry until golden and crisp. Use a deep fryer or a deep pan with sufficient oil. - Plate & Serve:
Portion the lamb rack or cutlets as desired. Serve alongside the crispy courgette flowers, and finish with a generous drizzle of the wild garlic salsa verde.
