Japanese and Italian flavours meet here.
- 750 gm carrots, peeled and cut into 1cm dice
- 80 ml olive oil (¼ cup)
- 125 ml hot milk (½ cup)
- 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
- 75 gm butter, diced
- 1 tbsp white miso
- 1Preheat 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.
- 2Meanwhile, 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.
- 3Toss beans, sesame oil and remaining olive oil in a roasting pan, season and roast until tender (8-10 minutes). Season to taste with furikake.
- 4For miso butter, melt butter in a small saucepan, whisk in miso and keep warm.
- 5Serve lamb cutlets with carrot-ginger purée, roasted beans, miso butter and lemon wedges.
Furikake, a Japanese seasoning of bonito flakes, sesame seeds and nori, is available from Asian grocers and health-food shops.
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