Serves: 4 people
Preparation time: 60 min
- 1 large French-trimmed rack of Karoo lamb
- 3 tbsp olive oil
- 1 cup white bread crumbs
- 2 tbsp parsley
- 1 tsp Dijon mustard
- 2 tbsp parmesan shavings
- sea salt and black pepper, freshly ground
- 500g baby potatoes
- 2 cups baby carrots, peeled
- 1 tbsp sugar
- pinch ground cinnamon
- 1 bunch baby beetroots
- 1 bunch baby fennel bulbs
- 1 punnet baby beans / fine beans, topped and tailed
- 170g asparagus
- mint jelly
- Preheat oven to 200 C.
- Put baby potatoes into a pot of salted water and bring to the boil. Set aside for 10 min, until slightly softened.
- Put potatoes into a roasting dish, add 2 tbsp olive oil, season with salt and pepper.
- Place in preheated oven for at least 1 hr, until crispy and nicely browned.
- Heat a frying pan with 1 tbsp olive oil and brown the lamb on all sides until nicely browned. Make sure that you brown the fatty side a little longer to release some of the fat. Set aside to cool.
- Mix breadcrumbs, parsley, mustard, parmesan, 1 tbsp butter, salt and pepper.
- Brush the lamb rack with a little mustard and press the breadcrumb mixture onto the lamb to coat evenly.
- Place into the preheated oven for 18-20 min, for a nice pink to medium lamb.
- While the lamb is in the oven, put carrots in a small pot with 1/2 cup water, sugar, cinnamon, 1 tbsp butter. Cook until water has evaporated and carrots are glazed and cooked to your liking.
- Bring a pot of salted water to the boil and blanch the fennel, fine beans and asparagus for a minute or so and remove from the pot. Refresh under cold water until cool.
- Cook the beetroot in the same water until just softened (about 20 min) and remove from the heat. Allow to cool. Peel and set aside.
- For an added touch, add the remaining 2 tbsp butter to a saucepan and add a few tbsp water. Add beans, asparagus, fennel and cook until the vegetables are al dente and nicely glazed. Season with salt and pepper and set aside.
- Warm the beetroot and slice the lamb. To serve, arrange the vegetables, potatoes and lamb neatly on a platter and serve with mint jelly.