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Lamb rack with romesco sauce

Name: Lamb rack with romesco sauce recipe
Yield: 6
Ingredients: 80g almond; 350g roasted red capsicum, peeled; Zest and juice of 1 large lemon; 82.50 ml mint leaves; 40.00 ml extra virgin olive oil; 3 tsp smoked paprika; 2 tsp capers; 1/2 tsp dried chilli flakes; 1/2 tsp garlic powder; 2 x 8-9 point lamb racks, fat attached, French-trimmed; 82.50 ml oregano leaves, finely chopped; 62.50 ml rosemary leaves, finely chopped; 50g salt; 1kg small kipfler potatoes, washed well; 30g unsalted butter; 1 large rosemary sprig; 40g ginger; 2 garlic cloves, bruised; 3 bunches baby carrots, trimmed, peeled; 150ml orange juice; Finely pared zest of 1 large orange

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by Colin Fassnidge

Chef and My Kitchen Rules judge

May 30, 2023

Colin Fassnidge and Anthony Puharich are about to make your traditional lamb roast into a showstopper by updating it with Spanish flavours.

1/2 cup (80g) whole almonds, roasted
350g roasted red capsicum, peeled
Zest and juice of 1 large lemon
1/3 cup mint leaves
2 tbs extra virgin olive oil
3 tsp smoked paprika
2 tsp capers
1/2 tsp dried chilli flakes
1/2 tsp garlic powder
2 x 8-9 point lamb racks, fat attached, French-trimmed

Salt-crust kipflers

1/3 cup oregano leaves, finely chopped
1/4 cup rosemary leaves, finely chopped
1/4 cup (50g) salt flakes
1kg small kipfler potatoes, washed well

Orange carrots

30g unsalted butter
1 large rosemary sprig
8cm piece ginger (40g), peeled, sliced
2 garlic cloves, bruised
3 bunches baby carrots, trimmed, peeled
150ml orange juice
Finely pared zest of 1 large orange

Method

1.

Preheat oven to 220°C/200°C fan-forced. Position an oven shelf at the highest point of your oven, and another at the lowest. Place a wire rack over a large baking tray. Line a second large baking tray with baking paper. Set aside.
2.

For the salt-crust kipflers, combine herbs and salt in a medium bowl. Roll kiplers, still wet from washing, in mixture, coating well. Transfer to the lined tray.
3.

To make the romesco, place almonds in a food processor and whiz until roughly chopped. Add remaining ingredients, except for the lamb, and whiz until a coarse paste. Season. Set aside.
4.

Heat a large, deep frypan over high heat. Cook lamb racks one at a time, fat-side down, for 2-3 minutes until fat renders by half and a brown crust forms. Transfer lamb to prepared wire rack, reserving frypan, ensuring the lamb racks stand upright and lean against each other. Spoon 2/3 cup romesco evenly over the fat on each rack.
5.

Place kipflers on the highest oven shelf and lamb on the lowest. Roast for 40-45 minutes until kipflers are tender and lamb is medium-rare and has formed a crust. (Or remove kipflers and continue to cook lamb to your liking.) Rest lamb, covered, while you cook the carrots.
6.

For the carrots, heat reserved frypan over high heat. Add butter, rosemary, ginger and garlic. Once butter is foaming, add carrots. Cook, tossing occasionally, for 2 minutes. Add orange juice and 1/2 cup (125ml) water and bring to the boil. Cook, tossing, for 5-7 minutes until carrots are just tender and sauce has reduced by three-quarters. Transfer carrots to a serving dish. Discard rosemary, ginger and garlic from pan. Season sauce. Stir, pour over carrots, then top with zest.
7.

Brush excess salt crust from kipflers and serve with lamb racks, remaining romesco and orange carrots.

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Recipe Notes

Take any leftover cooked lamb, potatoes and carrots you've get left, dice them up finely and fry them up for a breakfast hash or hearty lunchtime frittata.