Parmesan Lamb on Nioise Vegetables
Photography Photography by Simon Devitt.
Serves: 6 - 8
INGREDIENTS
4 x 8 bone racks of lamb, silver skin removed
6 tablespoons soft, fresh breadcrumbs
3⁄4 cup freshly grated parmesan
65 grams soft butter
1 large clove garlic, crushed
1 tablespoon thyme leaves,
finely chopped
sea salt and freshly ground black pepper
Niçoise Vegetables
4 tablespoons olive oil
750 grams floury potatoes, such as Agria
750 grams parsnips 1 large red onion
2 large cloves garlic, finely chopped
2 tablespoons fresh thyme leaves
2 tablespoons chopped flat leaf parsley
zest and juice of 1 lemon
1 tablespoon fennel seeds
1⁄2 cup small black olives, pitted
500 grams zucchini, cut in batons
3 tomatoes, roughly chopped
METHOD
Lamb: Heat a large sauté pan until hot. Brush the racks with oil and season with salt and pepper. Sear the lamb quickly on both sides then set aside to cool.
Combine the breadcrumbs, parmesan, butter, garlic, thyme and black pepper and spread evenly over the back of each rack.
Vegetables: Preheat the oven to 200°C. Peel and cut the potatoes and parsnips into batons. Cut the onion into 12 wedges. Toss the vegetables with the oil in a large roasting dish. Season well and place in the oven to roast.
After 15 minutes, add the garlic, thyme, parsley, zest and lemon juice, fennel seeds, olives, zucchini and tomatoes. Place the lamb racks on top and roast for a further 15 minutes.
Remove the lamb from the oven, cover loosely with a clean cloth and allow to rest for 10 minutes. Continue to roast the vegetables for a further 10 minutes.
To serve: Divide the vegetables between plates and place the carved lamb cutlets on top. Garnish with fresh herbs. Serves 6-8
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