Michael Cahill Wattle Seed Crusted Lamb Rack with Coastal Rosemary Jus and Minted Green Salad
- Prep time 8Hr
- Cook time 8Hr
- Technique Roast
- Meat Lamb
- Cut Rack
- Serves 40
Lamb rack is marinated in Tea tree Manuka honey overnight and slow roasted with a crunchy Wattle seed crust. Sliced then drizzled with a coastal rosemary jus. Accompanied with a minted green salad of mazuna, slivered snow peas, baby mint and sorrel and finished with a lemon mint dressing.
Ingredients
Lamb Rack
- 20 x 4-pin lamb racks
- 100 g whole wattleseed
- 500 g Manuka honey
- 50 g sea salt
- 50 g medium-ground black pepper
- 150 g mild Dijon mustard
Coastal Rosemary Jus
- Lamb offcuts and bones (as needed for stock base)
- 500 ml Cabernet Sauvignon
- Coastal rosemary (a few sprigs)
- 100 g carrot, roughly chopped
- 100 g onion, roughly chopped
- 100 g celery, roughly chopped
- 20 g garlic, crushed
- 100 g butter, clarified
Minted Green Salad
- 150 g peas
- 150 g snow peas, trimmed
- 2 punnets baby mizuna
- 2 punnets baby mint
- 2 punnets baby sorrel
- 4 sprigs fresh mint
- 1 litre light olive oil
- 180 ml apple cider vinegar
- 10 g white pepper
Method
Lamb rack and crust
- Process whole wattle seed kernels in robot coup or nutri bullet. Process to a grain like consistency. This will provide an interesting texture.
- Clean bones and remove excess fat.
- Season liberally and seel the lamb on a flat grill making plenty of colour on the fillet. Refrigerate until cool.
- Coat the meat in Manuka honey, paying attention to not coat the bones. Cover, refrigerate and leave the lamb racks overnight on a baking tray so any liquid can escape during this mild cure.
- Cover the bones with foil, this will help keep a white appearance after roasting.
- Make a thick paste with Manuka honey and mild Dijon mustard and using a spoon smear the paste on the lamb fillet.
- Coat the fillet liberally in wattle seed. Pressing lightly to ensure adhesion to the fillet
- Place lamb rack on gastro pan lined with baking paper.
- Roast lamb at 140°C, aiming for a 52 internal. Medium rare temp range from 54-57°C. Taking out at 52°C will allow for a slight rise while resting. Cooking at 140°C will achieve a gentle cook and break down connective tissues. It will also help release the flavour of the wattle seed and ensure a textured final product.
- Rest product for 10-15 minutes, slice as required for service
Coastal Rosemary Jus
- Cut veg into 2 cm chunks and leave garlic whole
- Brown lamb of cuts in a 10ltr pot, add tomato past, vegetables and give them colour.
- Add 6ltrs of water and bring to slow simmer.
- For great results leave on minimum simmer for twelve hours or overnight,
- Strain through fine strainer
- Reduce to required consistency
- Add chopped coastal rosemary and season to taste
Minted green Salad / prep
- Mint oil: combine mint and light olive oil in nutra bullet and blend until the mixture is very warm.
- Decant mixture into a bowl over an ice bath to chill.
- Strain oil through oil paper and muslin.
- The oil should have a significant mint aroma and be vivid green. Add a little vinegar, sea salt and white pepper to taste.
- Blanch fresh broad beans, peas and snow peas for 30 seconds. Refresh in ice water. Julienne snow peas.
- Set aside baby mazuna, baby mint and baby sorrel
The Build
- Prepare Lamb as per above.
- Mix salad cold straight from refrigeration. Add mint oil and place required portion at 3 o’clock on the plate. Drizzle the mint oil on the white of plate.
