Truffle and Potato Salad
Recipe by Neil Perry from “Rockpool" (New Holland, 2012).
200g fresh peas, blanched
12 asparagus spears, blanched
2 x 4-cutlet French trimmed lamb racks
1/2 bunch mint
3 cloves garlic, roughly chopped
100g pistachios, shelled
100mL olive oil, plus 1 Tbs for browning
Zest and juice of a lemon
1 cup malt vinegar
1 cup pitted dates
1 cup canned tomatoes
2 Tbs brown sugar
3 Tbs Worcestershire sauce
2 spring onions, chopped
2 cloves garlic, chopped
2 fillets anchovies
1 Tbs mustard powder
1/4 cup water
2 cloves garlic, peeled
1/2 bunch flat leaf parsley
1 bunch basil
1/2 bunch mint
1/4 cup capers, drained
1/4 cup gherkins
3 anchovy fillets
3 Tbs red wine vinegar
4 Tbs Dijon mustard
8 Tbs extra virgin olive oil
Roughly chop mint, garlic and nuts in a food processor. With motor running, pour in 100mL oil, zest and juice of lemon and process to a firm paste. Season and set aside.
Heat extra tablespoon of oil in a large fry pan over a high heat.
Season the lamb racks with salt and brown in the hot pan in batches until sealed on all sides, then cool.
Stand racks with bones facing upwards and coat the top of the meat with crust, patting down well. Chill for 15 minutes to firm.
Pre-heat oven to 200 C.
Place lamb in a baking tray and roast for 10-12 minutes.
Set aside to rest for 5 minutes, then cut each rack into two pieces.
Place all ingredients into a saucepan and reduce for 35 minutes. Taste and adjust seasoning.
Finely chop on a large board, the herbs and garlic, then add capers, gherkins and anchovies.
Place in a bowl, add mustard and vinegar, then slowly stir in the oil until you achieve the right consistency.
Balance the flavours with black pepper, a bit of sea salt and maybe a little more vinegar.
Blanch peas and asparagus for 2-3 minutes before plating.
Recipe provided by EAT at Dan & Steph's