Rack of Lamb with Carrot Puree

Cook time 1 hour
Servings 4


2 x 4-rib lamb racks, French trimmed and brought to room temperature

3 carrots, peeled and sliced into 2cm rounds
1 clove garlic, peeled
100ml extra virgin olive oil
50g feta, crumbled
4 kalettes, leaves picked to garnish 
Salt and pepper

Rack of Lamb with Carrot Puree


Preheat the oven to 200°C.

For the carrot puree, add carrots and garlic to a steamer basket. Steam for about 12-15 minutes or until the carrots are soft. Once cooked, place carrot and garlic into a blender and blitz. With the motor still running slowly add the extra virgin olive oil and continue to blend until very smooth. Season the puree with salt. Keep warm.

Heat a large ovenproof frying pan over high heat. Pat the lamb dry with paper towel, and season all over. Sear the racks on all sides, about 5–6 minutes, ensuring they are well browned. Transfer the pan to the oven and cook for 12–15 minutes for medium–rare, or a little longer until cooked to your liking. Remove the lamb and rest in a warm place for 10 minutes. Carve into cutlets.

Mix the kalette leaves with the feta, freshly cracked pepper and ½ tsp of olive oil.

To serve, spoon the carrot puree onto plates and top with the cutlets and kalette salad.