Hearty, warm vegetables with a creamy yoghurt dressing are the ultimate partners for Outback Lamb rack - a real family favourite.
You know that cliché about when it rains? Well, we haven’t had the real deal yet, but the wheels do keep on turning. We all put our hand to learning some new skills over the holidays. The kids and I made a guest appearance for a run or two at the shed for the “Aurora Park” merino crutching before taking our visitors on a farm tour where the stars were our Outback Lambs.
It’s been school holidays and although the kids are young, they’re becoming more and more helpful. They used the time to get in some early grounding, wielding the broom in the shed, skirting the poopy bits and generally jumping into jobs with a (reasonable) show of enthusiasm. The usual woolshed banter abounds and I’m pretty sure we owe the shearers about 22 schooners if the going rate for broom drops is still 1 for 1!
Now it’s back to school and I’m optimistic that there’s nothing like a taste of hard labour to improve ones’ taste for education!
Having just had a lamb order come through we’ve restocked the cool room, fridges and freezers with fresh lamb. One of the family favourites here at “Westpoint” is the rack. I love this recipe because firstly, it’s fairly quick to cook, and secondly, the cauliflower, beetroot, herbs, honey and lemon are all from the garden or pantry. At Outback Lamb, we’re all about seasonal and local.
The salad can be made beforehand and leftovers store well in the fridge for days. The currants add some sweetness that lure the kids in. I hope you enjoy it as much as we do.
1 tbsp olive oil
1 or 2 racks of lamb (depends on how many guests, but you usually get 8 cutlets to a rack)
250g trimmed baby beetroot (feel free to cheat and used the tinned variety)
2 tbs coconut oil
1 cauliflower finely chopped
2 tsp mild curry powder
½ cup natural almonds, toasted and chopped
⅓ cup currants
1 cup chopped parsley
½ cup chopped mint
2 green spring onions, finely sliced
Preheat oven to 180˚C.
Rub oil over lamb and season with salt and pepper. Sear rack in a flameproof roasting pan until browned all over.
Roast for 30 to 40 minutes at 175°c, or until cooked to your liking. Cover loosely with foil and set aside to rest for 10 minutes.
Meanwhile wrap beetroot in foil and cook in same oven for 35 minutes, or until tender. Remove foil. Cool. Peel and cut into bite sized chunks.
Chop cauliflower finely or whizz it in the food processor. Fry in a pan with some coconut oil for a few minutes and stir through the curry powder. Spread onto a tray to cool then transfer to a large bowl.