Wrap your laughing gear around this
Ash had a little lamb…
Our Auckland BDM knows his way around a good barbeque. Which is why, when we were looking for help with a suitable Christmas Day recipe, Ash was who we turned to.
He’s come through with the perfect not-too-heavy, not-too-light lunch – a seared lamb rack with mustard and rosemary and all types of deliciousness, accompanied by a fresh feta salad as the perfect plate partner.
INGREDIENTS
- • 1 tbsp chopped rosemary leaves
• 2 cloves garlic crushed
• breadcrumbs
• 2 tbsp olive oil
• 4 tbsp English mustard
• sea salt and cracked black pepper
• whole lamb rack trimmed
• 1/2 cup mint leaves
• 2 cup frozen peas, blanched
• 200g feta cheese
• 2 tbsp white wine vinegar
• 2 tbsp olive oil
• Micro greens (optional)
METHOD
1. Preheat a barbecue or cast-iron pan to medium-high. Sear lamb rack until browned and take off the heat,
2. Once lamb has cooled slightly, coat generously with mustard and set aside.
3. Combine the rosemary, garlic, breadcrumbs, salt and pepper in a non-metallic bowl. Add the lamb whole and coat.
4. Bake the lamb for 15-20 minutes at 180 or until cooked to your liking.
5. Place the mint, peas, feta, vinegar and extra oil in a large bowl and toss to combine.
6. Arrange the pea and feta salad on plates and top with the cutlets to serve. Pair with red wine, good beer, a few laughs.
7. Dig in. Have seconds if you get the chance, because why not?
There’s nothing quite like a good festive feed to bring people together.
