Lamb rack, baby potatoes & carrots with chimi churri
Cooked using Siemens StudioLine oven.
☆. 1 x handful of fresh coriander
☆. 1 x handful of fresh basil
☆. 1 x handful of fresh parsley
☆. 1 fresh green chilli (chopped)
☆. 1 clove of garlic
☆. 1 lime
☆. ¼ cup red wine vinegar
☆. extra virgin olive oil
☆. castor sugar to taste
☆. salt & pepper
☆. 2 x racks of lamb
☆. 12 x whole baby potatoes
☆. 12 x baby carrots
☆. 2 cloves of garlic
☆. 2 sprigs of rosemary
Makes about 4 serves
- Add all the fresh green herbs into a food processor, along with the chilli and garlic, then blitz for 1 minute.
- While the food processor is running add the olive oil, red wine vinegar, the juice from the lime.
- Taste the mix, and then add salt, pepper and sugar to taste. Set aside in a small bowl for serving.
- Steam the potatoes for 15-20 minutes (depending on size), and cook until tender.
- Heat a large ovenproof frying pan (big enough to fit all the ingredients) to medium/high with a splash of extra virgin olive oil, garlic and rosemary.
- Season the lamb racks with salt, pepper and oil, then seal them in the pan for 1 minute each side.
- Sit the lamb up right in the middle of the pan, then add the potatoes and carrots, season with salt and pepper.
- Take the pan to the oven and insert the meat into the centre of the lamb racks. Follow the oven instructions and set the core temperature to 63c for medium rare.
- When the lamb is cooked, remove the pan from the oven (be careful, the handle will be hot).
- Set the lamb aside and cover with foil, rest for 5 minutes.
Cut each rack of lamb, separate all ingredients evenly amongst four plates and dress the lamb with chimi churri.