Lamb Rack with Harissa Rhubarb
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Lamb Rack with Harissa Rhubarb
Recipe Sarah Todd
Ingredients
1 onion, finely diced
1 tbsp garlic paste
1 tbsp ginger paste
½ tsp ground cinnamon
½ tsp ground cloves
2 tbsp harissa
4 cups 2cm cubes fresh rhubarb
1 rack of lamb, frenched
2 tsp cumin ground
2 tbsp Squeaky Gate extra virgin olive oil
1 tbsp butter
rosemary sprig
salt and pepper to taste
to serve
parsley
saffron rice
Method
In a large saucepan heat to medium heat add 1 tablespoon extra virgin olive oil. Saute onion, garlic and ginger until translucent (6-7 minutes). Add spices and harissa and cook for a further few minutes, add a little water and finish with the rhubarb. This only takes a few minutes,
Preheat oven to 180 degrees. Sprinkle lamb with cumin and season with salt and pepper. Heat 1 tablespoon of extra virgin olive oil in a large cast-iron skillet over medium heat. When the oil is hot, place the lamb rack in the skillet and sear until golden-brown, 2 minutes on each side. Finish with a little butter and rosemary and place in the oven.
Roast for 10-12 minutes, or until a meat thermometer inserted into the chops without touching the bone registers 60-65 degrees for medium rare. Serve with chutney.
