At Stokehouse this dish is usually served with a horseradish foam, but in this version, finely grated fresh horseradish adds a peppery note.
- 100 gm coarse fresh breadcrumbs from sourdough bread
- 1 tbsp olive oil
- 1 kg broad beans, podded (about 2.2kg unpodded)
- 4 lamb racks (4 cutlets per rack), French-trimmed
- 25 gm butter, coarsely chopped
- 4 thyme sprigs
- 250 ml chicken stock (1 cup)
- 1 bunch spring onions, trimmed and cut into 10cm lengths
- 150 gm soft goat’s cheese, such as fromage blanc
- 1Preheat oven to 220C. Combine breadcrumbs and olive oil in a bowl, mix with your hands to coat evenly then spread on an oven tray. Bake, stirring occasionally, until golden and toasted (5-7 minutes), cool to room temperature.
- 2Meanwhile, blanch broad beans until just tender (1 minute), refresh, peel and set aside.
- 3Heat a large frying pan over medium-high heat. Season lamb racks, cook in batches, fat-side down, turning occasionally, until golden (3-4 minutes). Add butter and thyme and cook for another minute, spooning butter over lamb to baste. Transfer to an oven tray and roast, fat-side down, until cooked to your liking (8-10 minutes for medium-rare). Stand in a warm place to rest (10 minutes), then carve into cutlets.
- 4Meanwhile, bring chicken stock to the boil in a frying pan, add spring onion, season to taste and simmer until bright green (2-3 minutes), add broad beans and cook until warmed through (1 minute). Remove with a slotted spoon and divide spring onion among serving plates. Arrange cutlets on top, spoon over broad beans and scatter with breadcrumbs. Top with dollops of goat’s cheese, drizzle with extra-virgin olive oil and serve scattered with horseradish.
This recipe is from the January 2011 issue of Australian Gourmet Traveller.
Drink Suggestion: 2008 Cullen Cabernet Sauvignon Merlot, Margaret River, WA Drink suggestion by Lincoln Riley
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