Rack of Karoo lamb with Dijon glaze on wilted spinach, parsnip mash and a parmesan foam
Since being on My Kitchen Rules South Africa #MKRSA my love for food has been reignited and my love for sharing good food, even more so. Today, we’re featuring my Rack of Karoo lamb with Dijon glaze on wilted spinach, parsnip mash and a parmesan foam.
For the Rack of Lamb
- Large Rack of Lamb, frenched
- 75g Sea Salt
- 2 tsp Peppercorns
- 6 Cloves Garlic
- 8 tbsp Dijon Mustard
- 8 tbsp Balsamic Vinegar
- 1 tbsp Sugar
- 1 sprig Rosemary
- 2 tbsp Chopped Parsley
For the Spinach
- 1,5 kg Baby Spinach, chopped
- 4 tsp Olive Oil
- 4 Cloves Garlic
- Pinch Salt
- Pinch Pepper
For the Parsnip Mash
- 1,5kg Parsnips
- 600ml Cream
- 3 Fresh Thyme Sprigs
- 3 Cloves Garlic
For the Parmesan Foam
- 2 cups Parmesan
- 1 ¼ cup Water
- 2g Soy Lechtin
Method for the Rack of Lamb
- The Lamb racks are marinated in a home made Dijon Glaze. The glaze is made by combining the crushed garlic, with the vinegar, sugar, mustard and rosemary and parsley together before rubbing into the lamb and covering for around 3 hours.
- Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
- Transfer racks to a medium size roasting pan. Put oven rack in middle position and preheat oven to 170°C.
- Coat meaty parts of lamb with dijon glaze again, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast another 5 minutes more. Let stand, covered, 10 minutes.
- Cut each rack into 4 double chops.
Method for Parsnip and Spinach
- The Parsnip mash combines the cream, milk and diced parsnips until soft. This mixture is then sieved before adding butter and finely grated parmesan.
- Cut the parsnips in half, remove cores and cut into 4cm pieces. Place into a saucepan and cover with cold water, bring to the boil over high heat. Reduce heat to medium and simmer for 15 minutes before draining.
- Return to the saucepan over low heat and add the cream and season to taste. Cook over low heat until a mash forms.
- The spinach is lightly seasoned and blanched until cooked.
Method for Parmesan Foam
- The Parmesan foam is made by combining water, parmesan and the Soy Lecithin in a bowl, stirring with an immersion mixer and bringing to the boil before allowing to cool and draining off the parmesan paste left in the bottom of the pan.
- The immersion mixer is again used to aerate the mixture and create a light aerated foam.
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