Create a restaurant quality meal at home with this gourmet recipe.
Ingredients
- 150ml extra virgin olive oil
- 2 lamb racks with 8 cutlets each, French-trimmed
- 1 bunch Dutch (baby) carrots, peeled, halved lengthwise
- 20g butter, to cook blinis
- 100g Sicilian green olives, pitted, chopped
- 1 spring onion, finely chopped
- 2 tablespoons red wine vinegar
- 1 cup finely chopped flat-leaf parsley
Blinis
- 600g unpeeled desiree potatoes, scrubbed
- 2 tablespoons plain flour
- 40g (1/2 cup) grated pecorino
- 1 egg
- 1 egg yolk
Method
- Step 1For blinis, bring potatoes to the boil in a large saucepan, then simmer for 25 minutes or until tender. Drain and, while hot, peel and press through a potato ricer or mash. Immediately stir in remaining ingredients to combine. Season.
- Step 2Preheat oven to 200°C. Heat 2 teaspoons oil in a frying pan, add lamb, fat-side down, and brown for a few minutes on both sides. Transfer to a roasting pan, add carrots, drizzle with another 2 teaspoons oil and roast for 15 minutes. Rest lamb for 10 minutes before carving.
- Step 3Meanwhile, to cook blinis, heat a little butter in a nonstick frying pan over medium heat. Spoon in a scant 1/4 cupful of batter, flatten to an 11cm pancake and cook for 1 minute each side until golden. Keep warm. Repeat with remaining ingredients to make 6 blinis.
- Step 4Combine olives, onion, vinegar, parsley and 125ml (1/2 cup) oil and season.
- Step 5To serve, place blinis on plates, top with carrots, then carved lamb cutlets and drizzle with dressing.
- Low carb
- Low sugar
- Lower gi
Nutrition
3089 kj
Energy
60g
Fat Total
21g
Saturated Fat
3g
Fibre
33g
Protein
167mg
Cholesterol
510.42mg
Sodium
2g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
- Author: Sophia Young
- Image credit: Petrina Tinslay
- Publication: Vogue Entertaining + Travel
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