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Roast Baby Lamb Rack, Grilled Vegetables, Asparagus, Minted Eggplant Salad and Pinot Jus Recipe

  • Preparation Time: 10 mins
  • Serves: 4
  • Cooking Time: 30 mins
  • Ready Time: 40 mins
  • Difficulty: Easy

1 Medium Red Onion, peeled and finely sliced
Juice and finely grated zest of 2 Limes
1 Large Eggplant, unpeeled, stalk removed, cut into 2cm dice
1 Teaspoon Cumin Seeds
12 Leaves Fresh Mint, shredded
2 Spring Onions, sliced
200ml Lamb Jus
100ml Pinot Noir
2 Medium Zucchini, cut on the diagonal .75cm thick
8 Asparagus Stems
50ml Olive Oil
4 Gourmet Direct Char-Grilled Red Peppers
Salt and Pepper

Lightly season the Racks and leave at room temperature. Mix the Red Onions, Lime Zest and Juice and leave to marinate for at least 1 hour. Deep-fry the Eggplant until golden, then drain on absorbent paper. Fry the Cumin in the Olive Oil until golden, then pour onto the Eggplant and mix in the Onions. Add the Mint and Spring Onions, season well and leave to rest for an hour. Bring the Jus and Pinot Noir to a boil, then simmer to reduce by half. Meanwhile, lightly brush the Zucchini and Asparagus with some Oil and Char-grill until just cooked on both sides. Place in a bowl with the Peppers, which you’ve warmed on the grill then sliced, and toss gently with a little Salt and Pepper. To serve, place some of the Vegetables in the centre of a plate and lay the Rack on top, then spoon some Relish on and Sauce with the Jus.

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