Classic New Zealand Rack of Lamb
Marinated and grilled lamb chops with honey and agave sauce served with Moroccan spiced couscous and papaya mint compote. The preparation of this classic New Zealand Rack of Lamb dish begins a couple of days ahead of time, but it allows for quick and uncomplicated cooking and presentation come dinner time; definitely worth the wait.With a New Zealand twist, this is an unexpected combination that results in a delicious meal. Once you’ve tasted it, you might realize that this is your favourite dinner date dish; it never fails to impress.I’ve had this recipe for a long time and enjoy cooking it every time. You can serve this with Roasted Mushroom Bites. Have fun!
Ingredients
- 1 rack lamb 6 ribs (approximately 1.5 lbs / 680g)
- 4 cloves garlic thinly sliced
- ½ tablespoon coarse black pepper
- ½ tablespoon coarse sea salt
- 2 tablespoons clover honey
- 1 tablespoon raw agave nectar
- 1 cup ripe papaya diced
- ¼ cup fresh mint minced
- 1 tablespoon aged balsamic vinegar
- ¼ cup pine nuts
- ½ cup dry couscous plain
- 1 ⅓ cups water (for couscous)
- ½ teaspoon turmeric powder
- ½ teaspoon ground cumin
- 1 tablespoon olive oil
- salt to taste
- freshly ground black pepper to taste
Instructions
Two Days Before Cooking
- French your rack of lamb by trimming the fat cap to a thin, even layer and scraping each rib bone completely clean of meat, fat, and membrane. Season the lamb all over with coarse salt and pepper, then lay the thinly sliced garlic cloves evenly across the meat. Wrap tightly in plastic wrap (cling film) and refrigerate for at least 2 days.
- Dice ripe papaya into tiny chunks, combine with freshly minced mint and season with salt and pepper and drizzle with balsamic vinegar and agave nectar. Refrigerate in an airtight Tupperware container until ready to serve. This process can be done right before plating, but the extra time marinating will reduce the harshness of the fresh mint, enabling the flavours to merge and mellow.
Dinner Day Cooking
- Take the lamb out of the refrigerator, unwrap it, and remove all garlic from the flesh. Before grilling the meat, allow it to come to room temperature.
- Preheat your oven to 220°C / 425°F (200°C fan-forced). Heat a cast-iron grill pan or heavy skillet over high heat until smoking. Sear the lamb rack for 2-3 minutes per side to produce a deep golden crust.
- When the rack of lamb is seared, remove it from the griddle and brush it with the honey and agave glaze before placing it in the preheated oven for 15-20 minutes (depending on the thickness of lamb). Allow around 5 minutes for the lamb to rest before slicing.
- Start preparing the couscous while the lamb is in the oven. Bring 1⅓ cups (315ml) water, the ground cumin, turmeric, and 1 tablespoon olive oil to a boil. Stir in the couscous, remove from the heat immediately, cover, and let stand for 5 minutes. Fluff with a fork and season with salt and pepper to taste.
- Pack the couscous into a mould and place it in the centre of your dish. Next, position the lamb chops in a radial arrangement around the couscous mould, and finally, plate the papaya mint compote opposite the lamb.
Plating
- Scatter the toasted pine nuts over the couscous and around the plate for crunch and visual contrast.
Nutrition
Calories: 493kcalCarbohydrates: 74gProtein: 9gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gCholesterol: 0.4mgSodium: 1770mgPotassium: 419mgFiber: 5gSugar: 32gVitamin A: 924IUVitamin C: 48mgCalcium: 73mgIron: 3mg
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