BBQ Lamb Rack, Crispy Potato Cake & Pomegranate Mint Pesto

BBQ Lamb on a plate

SERVES 2
PREP TIME: 20 minutes
COOKING TIME: 15 minutes
WINE MATCH: Nautilus Pinot Noir
 

INGREDIENTS:

Lamb:
2 x racks of lamb, or 200 gm per person.

Crispy Potato Cake:
2 large Agria potatoes
Salt, pepper, olive oil

Pomegranate Mint Pesto:
1 cup chopped fresh mint
1/3 cup fresh pomegranate seeds (arils)
1 tablespoon minced shallot
1 cup extra virgin olive oil
1 tablespoon pomegranate molasses
2 tablespoon freshly grated Parmigiano-Reggiano cheese
1 tsp finely grated lime zest, plus 1tbsp fresh lime juice
1 clove garlic
1/2 tsp sea salt, or more as needed

METHOD:

Recipe for BBQ Lamb:
Season lamb well and cook on a hot BBQ, to Medium rare. Take off and rest for a few minutes.

Recipe for Crispy Potato Cake:
Peel the Agria potatoes and slice as thinly as possible. Heat a small frying pan and in a little oil place the potato discs in an overlapping spiral pattern, cook the potato slices slowly until crispy and then turn over. Keep warm in oven until needed.

To make the Pomegranate Mint Pesto:
1. Combine the mint, pomegranate seeds, shallot, oil, pomegranate molasses, Parmigiano-Reggiano and lime zest in a medium bowl. Use a Microplate zester to grate the garlic into the mixture; stir to combine, then stir in the salt.
2. Taste and add more salt as needed
3. Let sit at room temperature for about 30mins. Stir in the lime juice just before serving. You should have 1 1/2 cups.

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