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- Roast rack of lamb with pumpkin aioli
Roast rack of lamb with pumpkin aioli
2 tbsp frozen peas, defrosted
25 g soft butter
2 tbsp shelled pistachios
0.5 cup soft breadcrumbs
1 egg yolk
steamed broccolini, roast potatoes and gravy to serve
0.25 tsp garlic (optional)
2 tbsp good quality mayonnaise
100 g peeled pumpkin, cut into 2cm pieces
2 lamb racks (4 cutlets per rack)
- Remove from the heat and cover loosely with foil to rest skewers for 2 minutes before serving. Serve with the warm peanut sauce, carrot and cucumber ribbons (make cucumber and carrot ribbons using a vegetable peeler to slice lengthways along each).
- Place the lamb racks in roasting dish. Roast for 20 minutes for rare, 30 minutes for medium and 40 minutes for well done. Remove lamb from oven, loosely cover with foil and rest for 10 minutes before serving.
- To serve, cut racks in pairs and serve 2 pairs on each plate, accompany with broccolini, potatoes and gravy. Serve the pumpkin aioli on the side.
- To make pumpkin aioli: Steam or microwave the pumpkin until tender. Mash with a fork and allow to cool slightly. Stir in the garlic and mayonnaise.
- Suggested roasting times for Rack of lamb, four rib roast, crown roast: Cook at 200ºC. Rare 20-25 min total regardless of weight, Medium 30-35 min total regardless of weight, Well done 40-45 min total regardless of weight.
- Roasts need to rest for about 10 to 20 minutes before carving. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result.