Beverly Hills’ Chef Tony’s Sliced Rack of Lamb Recipe
SLICED RACK OF LAMB
4 bone rack of lamb
5g salt and black pepper
50g bread crumbs
30g dukka spice
Zest of one lime
15ml olive oil
10g garlic
Dukka marinade
- Take the olive oil, most of the dukka spice and lime zest, all the garlic and seasoning and rub the rack with the marinade. Let this infuse for one hour in the fridge. Place on the backing tray and roast for 16 minutes at 180° C or until the core temperature is 50° C.
- Take the remaining dukka spice and mix it with bread crumbs more lime zest for the crust.
- Roll the rack in the crust and cook under the grill for 3 minutes.
- Then let it rest for 5-7 minutes.
Harissa sauce
100g red capsicums
100g red pimento peppers
10g red chilli peppers
40g onion
20g tomato sate
2tbsp honey
10g coriander
10g cumin
5g lemon juice
1 tbspn olive oil
- Place all the ingredients into a food processor and blitz until it becomes a smooth paste then cook it in olive oil on medium heat for 35 minutes.
- Serve this sauce hot with your sliced lamb rack.
Sweet potato mash
60g sweet potato
10ml cream
3g salt
10g butter
- Boil the sweet potatoes for 20 minutes or until cooked and soft then drain and let return the potatoes to the hot pot to dry out the potatoes.
- Add the butter and cream and mix into smooth mashed potatoes. Season with salt.
Oven grilled vegetables
20g carrots
20g aubergines
20g baby marrows
1 cocktail onion
20g broccoli
20ml olive oil
5g salt
Place all the vegetables into a roasting tray, drizzle with olive oil and roast in the oven at 200° C for 15 minutes.
