Roasted Ovation Lamb Rack with Basil

Roasted Ovation Lamb rack with basil and almond crust served with summer corn and fresh bean succotash

Roasted Ovation Lamb Rack with Basil

Serves: 6 Time: 00:15 Skill:
Served with summer corn and fresh bean succotash. Recipe by Marc Soper
  • 1 pkt Ovation lamb racks ( 2 Pieces)
  • Flaky salt
  • Olive oil
Crust Ingredients:
  • 80g Toasted sliced almonds
  • 1 ½ Tbsp Dijon mustard
  • 80g Softened salted butter
  • 60g fresh basil leaves
  • 1 Lemon, zest and juice of
  • Flaky salt
Succotash Ingredients:
  • 1 medium red onion, diced fine
  • 2-3 cloves garlic, sliced thinly
  • 10 x small vine tomatoes cut in half
  • ½ Bunch asparagus cut into small bits
  • 200g Fresh beans any colour, cut into small bits
  • 2 Spring onions, sliced thinly
  • 2 Cobs fresh corn (substitute with 1 cup kernels if not in season)
  • 120g Soft goats cheese
  • 2 Tbsp fresh chopped mint
  • 2 Tbsp fresh chopped parsley
  • Lemon juice as req
  • Olive oil
  • Flaky salt and Cracked pepper

Dry lamb racks with a paper towel, drizzle with olive oil and season with flaky salt. Place in a hot pan loin side down allowing it to give nice even colour, 2-3 minutes. Turn over and place into an oven at 180°C for approximately 8 minutes. Remove and rest before adding crust to the top of lamb racks and finishing under a grill or slicing into double cutlets and spooning on the crust and finishing under a grill. Serve.

Crust Method

With a stick blender blend together softened butter, toasted almonds and Dijon mustard in a bowl till combined. Add basil and blend again till semi smooth. Add a lemon zest and lemon juice and season with flaky salt.

Succotash Method

Heat a saucepan with a little oil, cook onion and garlic till softened and allow to cool in a bowl. Microwave corn for 3-4 minutes with husk on, remove and peel and cut the kernels off and add to onion. Prepare the asparagus by removing the tough bottom stem, cut into small bits around about finger nail size. Prepare the beans by removing the top and tail of the bean and cut into small bits also. Blanch for 3 minutes in boiling salted water, drain and add to corn.

Add tomatoes, spring onion, mint and parsley, season with Flaky salt and cracked pepper, add a dash of olive oil and a squeeze of lemon juice, toss gently with broken up goat’s cheese.

Serve as a side dish with the lamb to enjoy as a family feast.

100% Grass fed New Zealand Meat