Spice-crusted Lamb Rack, Ragout of Barley, Caramelised Onion and Slow-roast Lamb Shoulder - Chef Recipe by Brian Duncan

Spice-crusted Lamb Rack, Ragout of Barley, Caramelised Onion and Slow-roast Lamb Shoulder - Chef Recipe by Brian Duncan


Ingredients

Lamb:

2 lamb racks, 6 bones each, French trimmed
1 small lamb shoulder, bone in
3 cloves garlic, chopped
2 Tbs smoked paprika
1 Tbs ground cumin
1 Tbs cumin seeds
100mL olive oil

Parsnip purée and caramelised onion:

2 brown onions
2 large parsnips
500mL milk
200mL cream
2 tsp caster sugar

Ragout:

400mL lamb jus
1 cup barley, soaked and steamed
100g baby spinach

Method

Lamb:

Roast spices in a medium oven until aromatic.

Once roasted, mix garlic and spices with olive oil in a bowl. Brush lamb racks and shoulder with marinade. Put racks aside and roast the shoulder at 150 C for 3 hours, until soft and falling off the bone.

Once cooked, flake meat into pieces.

Parsnip purée and caramelised onion:

Dice half the onion and peel parsnips. Cook parsnips and half the onion in the milk and cream until soft.

Blend to a purée with some of the cooking liquid and season to taste.

Slice the remainder of the onions and sautée until golden brown. Add sugar to caramelise in the pan.

Ragout:

Place lamb jus, steamed barley and caramelised onions into a pot with the flaked lamb shoulder and simmer for 4-5 minutes until lamb is very soft.

Add baby spinach just before serving to wilt in the ragout.

To serve:

Roast lamb racks at 180 C for 20 minutes until medium rare, or pink in the middle.

Rest for 5 minutes before serving.

Serve in a shallow bowl. Place ragout on the bottom, then sliced lamb rack and finish with a spoon of parsnip purée.

Recipe provided by Hunters Quarter


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