Furikake lamb rack with carrot-ginger puree

Japanese and Italian flavours meet here.

You'll need

750 gm carrots, peeled and cut into 1cm dice 80 ml (¼ cup) olive oil 125 ml (½ cup) hot milk 20 gm butter, diced 1 tbsp finely grated ginger 4 French-trimmed 3-cutlet lamb racks (300gm each), at room temperature 2½ tbsp furikake, plus extra to taste (see note) 1½ tsp dried chilli flakes 1 tbsp finely chopped rosemary 1 garlic clove, finely grated 300 gm green beans, trimmed 1 tsp roasted sesame oil Lemon wedges (optional), to serve   Miso butter 75 gm butter, diced 1 tbsp white miso


  • 01
  • Preheat oven to 220C. Toss carrots in 40ml olive oil in a roasting pan, season and roast until tender (15-20 minutes). Transfer to a blender and blend with milk, butter and ginger, and season to taste.
  • 02
  • Meanwhile, heat 1 tbsp oil in a large ovenproof frying pan over medium-high heat, add lamb fat-side down and cook, turning occasionally, until browned all over (3-4 minutes). Combine furikake, chilli, rosemary and garlic in a small bowl, then press over the fat-side of lamb, transfer to oven and roast until cooked to your liking (8-10 minutes for medium-rare). Rest for 5 minutes.
  • 03
  • Toss beans, sesame oil and remaining olive oil in a roasting pan, season and roast until tender (8-10 minutes). Season to taste with furikake.
  • 04
  • For miso butter, melt butter in a small saucepan, whisk in miso and keep warm.
  • 05
  • Serve lamb cutlets with carrot-ginger purée, roasted beans, miso butter and lemon wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Furikake, a Japanese seasoning of bonito flakes, sesame seeds and nori, is available from Asian grocers and health-food shops.

Featured in

July 2017

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