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Ingredients

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
  • butter
  • mint jelly

Preparation method

  • 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.