Lifestyle | 11 Apr 2018 | By Sun International
The Only Rack of Lamb Recipe You'll Ever Need
Are you looking for something different to serve at your next dinner party that'll have your guests gushing over your culinary skills? Then you absolutely have to try our rack of lamb recipe! Instead of the usual flavours associated with cooking lamb, we pair the meat with a surprising local alternative — buchu.
A bit more on buchu
Historically a medicinal herb, buchu is lauded for its diuretic properties. As a culinary addition, buchu has a herby flavour, which has been described as a combination of rosemary, peppermint and blackcurrant.
TIP: Add local flair to this recipe and serve your buchu and mint-crusted lamb on a bed of pap (maize meal porridge) with a side of baby carrots.
Rack of Lamb with a Wild Buchu and Mint Crust
Served with Pap and Carrots
(Serves 4)
Ingredients
For the lamb:
- 1kg rack of lamb, cleaned and portioned into 220g pieces (you can ask your butcher to help you with cleaning and portioning)
- Oil for rubbing and frying
- Salt and pepper for seasoning
Method:
Preheat the oven to 180° Celsius. Season the meat and rub liberally with oil. Heat up a pan on the stove top. Seal the meat well on all sides, making sure to render the fat. Cook the meat in the oven for 10 minutes, remove and set aside on a drip tray to rest.
For the crust:
- 250ml breadcrumbs
- 60ml butter, soft
- 20ml fresh buchu, finely chopped
- 20ml fresh mint, finely chopped
- Salt and pepper for seasoning
Method:
Combine all the ingredients. On a flat surface, lay down cling film, spread the crust evenly and cover with more cling film. Using a rolling pin, roll the crust out evenly until approximately 5mm thick. Put in the freezer until set, afterwards cutting into blocks the size of your lamb portions. Return to the freezer until needed. Before serving, place the crust on the lamb portions, return to the hot oven and cook until the crust is golden brown.
For the pap:
- 125g maize meal
- 800ml water
- 20ml salt
- 300ml milk
- 20g butter
- Salt and pepper for seasoning
Method:
Mix the maize meal with 200 ml of the water. Bring the remaining water to the boil, stir in the maize meal mixture and 20ml salt. Continue cooking for 10 minutes. Add milk and butter and season to taste.
For the carrots:
- 350g rainbow baby carrots, rinsed and peeled if necessary
- 10ml olive oil
- 20g butter
- 10g parsley, finely chopped
- Salt and pepper for seasoning
Method:
Blanch the carrots in boiling, seasoned water until par-cooked then cool in an ice bath. In a pan, heat the olive oil and butter, and sauté the carrots. Season to taste and sprinkle with the parsley before serving.l
TIP: Plate up like a pro!
Spread the pap in a circle just off-centre on your plate. Arrange the carrots in a neat bunch with the tips in the centre of the plate on top of the pap. Place the lamb next to the carrot tips, standing upright. You might have to trim the bottom to make it stand by itself. Drizzle with your chosen sauce and garnish with fresh micro herbs.
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