Lamb noisette with rosemary dusted root vegetables


Australian lamb is the best and this recipe celebrates it's delectable flavour.

Serves 2

Shopping List

1 X 8 point lamb rack
1 chicken breast
1 egg
1 Spanish onion
1 bunch rosemary, finely chopped
2 small carrots
4 cocktail potatoes
6 button mushrooms
1 head garlic
Sea salt
Ground black pepper
Olive oil
Butchers twine


  • Step 1

    With a sharp knife, remove the sinew from the top of the lamb rack. Angling the blade down make a cut from on the diagonal from the bones down to ½ way through the fillet creating a flap that can be opened out.

  • Step 2

    In a food processor, puree the chicken breast until smooth, add the egg, salt & pepper and puree again. Add 1 teaspoon of the finely chopped rosemary and puree again. Set aside.

  • Step 3

    In a pre-heated 185C oven, add all the vegetables in a baking tray, drizzle with olive oil.

  • Step 4

    In a food processor, add the rest of the rosemary with 2 tablespoons of sea salt & 1 teaspoon black pepper until it looks like a fine dust.

  • Step 5

    Sprinkle the vegetables with the rosemary dust and roast for approximately 25-30 minutes or until just tender and caramelized.

  • Step 6

    Spoon the chicken puree into the flap of the lamb, roll back over the flap, then with the butchers twine tie it back securely so that mousse doesn’t escape.

  • Step 7

    Sear off in a very hot frypan, season with some of the rosemary dust, then roast for 10-12 minutes or until medium and the chicken mousse is cooked through. Let rest for 5-10 minutes, then carve over the vegetables and serve.

  • Step 8

    Enjoy with friends.


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