NZ Lamb Rack Recipe

Inspired by Brinkley's Chop House

Time1h

Serves4

fava beans, chorizo, English peas, sugar snap peas, mint, crisp polenta, salsa verde

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Ingredients

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Main Ingredients

1 rack NZ Lamb Rack

7.05 oz (200 g) Fava Beans

3 1/2 oz (100 g) Chorizo

5.29 oz (150 g) English Peas

5.29 oz (150 g) Sugar Snap Peas

1 bunch Fresh Mint

8.82 oz (250 g) Crisp Polenta

0.42 cup (100 ml) Salsa Verde

2 tbs olive oil

2 cloves Garlic

to taste Celtic sea salt

to taste black pepper

Method

Preparation Steps

Roast the Lamb

Transfer the lamb rack to a baking dish and roast in the oven for about 20-25 minutes for medium-rare or until desired doneness. Let it rest for 10 minutes before slicing.

Cook the Chorizo and Vegetables

In the same skillet, add chopped chorizo and cook until crispy. Add minced garlic, fava beans, English peas, and sugar snap peas. Sauté for about 5-7 minutes until tender, then season with salt and pepper.

Prepare the Polenta

Prepare the crisp polenta according to package instructions. Once cooked, let it cool and then slice into pieces. Pan-fry until golden and crispy on both sides.

Plate the Dish

On a plate, place a slice of crispy polenta, top it with the chorizo and vegetable mixture, then add slices of the lamb rack. Drizzle with salsa verde and garnish with fresh mint.