LAMB RACK WITH BLACK GARLIC AND ANCHOVY MAYO + PARSLEY-MINT VERDE
SHARED BY IN DAILY
PARSLEY & MINT VERDE
Ingredients
2/3 cup extra virgin olive oil
1/3 cup lemon juice
¼ cup shallots, finely chopped
1 tbs garlic cloves, finely chopped
1 cup parsley, finely chopped
½ cup mint, finely chopped
½ cup fennel bulb, finely chopped
2 tbs capers, roughly chopped
½ tbs black pepper, freshly ground
½ tbs sea salt flakes
Directions
Place all ingredients into a bowl, mix well and refrigerate for half a day, mixing every hour to blend and develop the flavour.
BLACK GARLIC AND ANCHOVY MAYO
Ingredients
1 cup good-quality mayo
2 tbs anchovies
2 tbs black garlic cloves
Directions
Place all ingredients into a small food processor and blend until smooth
LAMB RACKS
Ingredients
4 lamb racks, Frenched
1 tbs thyme, finely chopped
¼ cup cooking oil
1 tbsp sea salt flakes
1 tbs black pepper
For garnish: Pomegranate, lemon zest, frest mint and parsley
Directions
Heat up the char grill to a medium heat. Oil the lamb and season with remaining ingredients.
Cook to medium (probe with a thermometer to 70c if unsure). Rest for 10 minutes before carving and serving with the mayo and verde. Garnish with pomegranate, lemon zest, fresh mint and parsley leaves.