Matt Moran's Roast Lamb with Preserved Lemon and Chargrilled Vegetables
The lamb is roasted on a bed of potatoes for two reasons: they prevent lamb from drying out as well ...
4x 4 bone local lamb racks (Frenched, ask your butcher to prepare them for you)
100g hoi sin sauce
100g plum sauce
4tbs dark soy sauce
100g sliced fresh ginger
100g sliced fresh shallot
Sweet Potato Puree
2kg sweet potato, peeled & halved
2L veal stock (or brown chicken stock)
100g fresh ginger, sliced
100g fresh shallot, sliced
4 star anise
Mix the three sauces, ginger and shallot together in a bowl. Place lamb racks in the marinade. Make sure the lamb is well covered in the marinade. Leave overnight in the fridge.
Sweet Potato Puree
Cook the sweet potato in the milk with some salt. If there isn’t enough milk to cover, just use a little water. When cooked and soft (about 15 mins), drain off the milk into a bowl. Mash the potato with a potato masher or equivalent then season with the honey and salt and pepper.
Sauté the shallots and ginger in butter and oil; be careful not to get them to brown. Add the port and spices and reduce by half. Add the chicken stock and reduce by half. (The sauce should thicken slightly to cover the back of a spoon.) Finish with a small knob of butter then pass the sauce through a sieve to remove the spices and ginger.
Bring the lamb out of the fridge at least half an hour before you want to cook it. Preheat the oven to 200 degrees Celsius. Place lamb in a roasting dish and roast for about 15-20 mins (this is for a nice medium). While roasting, turn the lamb regularly so not to burn. Once the lamb is cooked, rest for at least 7 mins so all the juices to settle. Slice the lamb directly in the middle and serve.
Place 2 spoons of the puree into the middle of the plate. Place the lamb onto this and spoon the sauce over it. Garnish with a few green beans if required - eat and enjoy!