Name: Furikake lamb rack with carrot-ginger puree
Yield: 4
Ingredients: 750 gm carrots, peeled and cut into 1cm dice; 80 ml olive oil (¼ cup); 125 ml hot milk (½ cup); 20 gm butter, diced; 1 tbsp finely grated ginger; 4 French-trimmed 3-cutlet lamb racks (300gm each), at room temperature; 2½ tbsp furikake, plus extra to taste (see note); 1½ tsp dried chilli flakes; 1 tbsp finely chopped rosemary; 1 garlic clove, finely grated; 300 gm green beans, trimmed; 1 tsp roasted sesame oil; Lemon wedges (optional), to serve; Miso butter; 75 gm butter, diced; 1 tbsp white miso

Japanese and Italian flavours meet here.

Ingredients

750 gm carrots, peeled and cut into 1cm dice

80 ml olive oil (¼ cup)

125 ml hot milk (½ cup)

20 gm butter, diced

1 tbsp finely grated ginger

4 French-trimmed 3-cutlet lamb racks (300gm each), at room temperature

2½ tbsp furikake, plus extra to taste (see note)

1½ tsp dried chilli flakes

1 tbsp finely chopped rosemary

1 garlic clove, finely grated

300 gm green beans, trimmed

1 tsp roasted sesame oil

Lemon wedges (optional), to serve

Miso butter

75 gm butter, diced

1 tbsp white miso

Method

Main

1.Preheat oven to 220C. Toss carrots in 40ml olive oil in a roasting pan, season and roast until tender (15-20 minutes). Transfer to a blender and blend with milk, butter and ginger, and season to taste.

2.Meanwhile, heat 1 tbsp oil in a large ovenproof frying pan over medium-high heat, add lamb fat-side down and cook, turning occasionally, until browned all over (3-4 minutes). Combine furikake, chilli, rosemary and garlic in a small bowl, then press over the fat-side of lamb, transfer to oven and roast until cooked to your liking (8-10 minutes for medium-rare). Rest for 5 minutes.

3.Toss beans, sesame oil and remaining olive oil in a roasting pan, season and roast until tender (8-10 minutes). Season to taste with furikake.

4.For miso butter, melt butter in a small saucepan, whisk in miso and keep warm.

5.Serve lamb cutlets with carrot-ginger purée, roasted beans, miso butter and lemon wedges.

Furikake, a Japanese seasoning of bonito flakes, sesame seeds and nori, is available from Asian grocers and health-food shops.
Notes

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

Ingredients

Method

Main

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