Monday, 14 March 2016

Lamb Racks with Minted Pineapple Puree

Country Kitchen Tropical Tastes Cookbook, Golden Circle, Custom Book Company, Sydney, date?
Lamb Racks with Minted Pineapple Puree

60g butter or margarine, at room temperature; 1 tblspn fruit chutney; 1 clove garlic, crushed; 2 tspn French mustard; 2 tspn lemon juice; 3 racks lamb, each with 4 chops; ½ cup chopped basil; 450g can Golden Circle Crushed Pineapple; ¼ cup chopped mint; 1 tblspn vinegar
1. Combine butter, chutney, garlic, mustard and lemon juice. Spread over the back of each rack.
2. Sprinkle with basil. Press onto lamb, using the back of a spoon.
3. Place racks on a trivet in a baking dish. Bake at 180°C for 25 to 30 minutes or until tender.
4. Place the Golden Circle Crushed Pineapple, mint and vinegar in a food processor. Process until pureed. Heat gently in a small saucepan. Spoon over carved racks (allow 3 per person). Serve with sauteed potatoes and vegetables of choice.
Note: Ask your butcher to cut through bones of rack to make carving easier.
Serves 4

No comments:

Post a Comment