Friday, October 2, 2009

Sample recipe: Pesto lamb racks with Sandy’s special goat’s cheese mash

Lamb racks are a super-easy and luxurious meal to cook for guests (and your butcher will usually be happy to trim them for you). Using a bit of pesto to make a tasty crust is an easy way to add lots of flavour that won’t fall off in the pan. Perfect! The mash here is my husband’s specialty, combining two of his favourite things in the world: feta and mashed potato.

6 lamb racks, trimmed

olive oil spray

6 tablespoons basil pesto


6 large floury potatoes, peeled and chopped

2 tablespoons olive oil

2 tablespoons sour cream

1/4 cup trim milk

100g goat’s feta cheese

salt and pepper to taste

Make the mash first. Cook the potatoes in boiling, salted water until tender. Drain and mash well or put through a ricer. Add the olive oil, sour cream and milk and whip with a fork. As soon as you have a smooth purée, crumble the feta into the mash and mix well. Taste and add salt and pepper as required, then set aside to keep warm.

Preheat the oven to 200°C. Heat a grill pan until hot. Spray the lamb racks with oil. Put them into the pan and sear on both sides until nicely caramelised. Spread each lamb rack with pesto.

Transfer the pan to the oven, and cook the racks for about 10 minutes until medium rare – they’re best when still quite pink inside.

Slice the racks in half and place 2 halves on each plate. Serve the lamb with the mash and a green salad with balsamic dressing.

Serves 4–6

copyright: Niki Bezzant 2009. From Eating In: fabulous food for friends and family

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