Lamb Rack with Black Garlic and Anchovy Mayo + Parsley-Mint Verde
This recipe comes from Hilton Adelaide executive chef Brent Assam, who says the combination of flavours work beautifully with perfectly cooked pink lamb – “ideal for a barbecue pass round”.
Serves 10
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
Method
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
Method
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
Method
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.
