Monday May 13, 2019

Lamb Rack with Black Garlic and Anchovy Mayo + Parsley-Mint Verde

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This recipe comes from Hilton Adelaide executive chef Brent Assam, who says the combination of flavours work beautifully with perfectly cooked pink lamb – “ideal for a barbecue pass round”.

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This article is sponsored by Coal Cellar + Grill

Monday May 13, 2019

Monday May 13, 2019

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Serves 10

Parsley & Mint Verde

Ingredients

2/3 cup extra virgin olive oil
1/3 cup lemon juice
¼ cup shallots, finely chopped
1 tbs garlic cloves, finely chopped
1 cup parsley, finely chopped
½ cup mint, finely chopped
½ cup fennel bulb, finely chopped
2 tbs capers, roughly chopped
½ tbs black pepper, freshly ground
½ tbs sea salt flakes

Method

Place all ingredients into a bowl, mix well and refrigerate for half a day, mixing every hour to blend and develop the flavour.

Black Garlic and Anchovy Mayo

Ingredients

1 cup good-quality mayo
2 tbs anchovies
2 tbs black garlic cloves

Method

Place all ingredients into a small food processor and blend until smooth

Lamb racks

Ingredients

4 lamb racks, Frenched
1 tbs thyme, finely chopped
¼ cup cooking oil
1 tbsp sea salt flakes
1 tbs black pepper

For garnish: Pomegranate, lemon zest, frest mint and parsley

Method

Heat up the char grill to a medium heat.

Oil the lamb and season with remaining ingredients.

Cook to medium (probe with a thermometer to 70c if unsure).

Rest for 10 minutes before carving and serving with the mayo and verde.

Garnish with pomegranate, lemon zest, fresh mint and parsley leaves.