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Smoked lamb racks with caramelised pear salad

Name: Smoked lamb racks with caramelised pear salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1/2 cup (100g) long grain rice; 50g loose-leaf lapsang souchong tea; 1 tbs light brown sugar; 2 x 6-cutlet French-trimmed lamb racks; 1 red onion, cut into thick wedges; 2 pears, cored, cut into wedges; 2 tbs each olive oil and honey; 150g mixed salad leaves (mesclun); Balsamic vinegar, to drizzle

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40m

Smoked lamb racks with caramelised pear salad

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Smoked lamb racks are perfectly paired with sweet caramelised pears in this gourmet recipe.

1/2 cup (100g) long grain rice
50g loose-leaf lapsang souchong tea
1 tbs light brown sugar
2 x 6-cutlet French-trimmed lamb racks
1 red onion, cut into thick wedges
2 pears, cored, cut into wedges
2 tbs each olive oil and honey
150g mixed salad leaves (mesclun)
Balsamic vinegar, to drizzle

Method

1.

Preheat the oven to 150°C. Line a roasting pan with four layers of foil. Combine rice, tea and sugar, then spread over foil. Sit a wire rack over foil and place lamb on top. Cover pan with 2 sheets of foil, sealing well. Place over low heat and smoke lamb for 10-15 minutes.
2.

Meanwhile, combine onion, pear and 1 tbs oil in a separate roasting pan.
3.

Transfer lamb to pan with onion, then drizzle with honey. Roast for 20-25 minutes for medium-rare or until cooked to your liking. Remove lamb from pan and rest, loosely covered with foil, for 5 minutes. Return pan to oven and bake onion and pear for a further 5 minutes or until golden.
4.

Slice lamb. Toss onion and pear with salad leaves and drizzle with vinegar and remaining 1 tbs oil, then serve with lamb.