Publications
- 800g - trimmed lamb rack
- 1 - packet rosemary
- - olive oil
- - salt and pepper
- 250g - pumpkin, boiled and mashed or tossed in a blender (it must be as dry as possible so leave it standing in a colander for up to 1 hour)
- 2 - eggs
- 100g - self-raising flour
- 15ml - sugar
- 25ml - oil, for frying
- 5ml - olive oil
- ½ - onion, finely diced
- 2 - garlic cloves, crushed
- 100ml - red wine
- 100ml - port
- 1 - rosemary sprig
- 500ml - chicken stock
- 30ml - butter
- - salt to taste
- 65g - broccolini
- - olive oil
1 Lamb rack Once the coals are at medium heat, place the lamb fat side down on the grill, 58°C is perfect for medium-rare. Once cooked, wrap tightly in foil to rest for at least 10 minutes.
2 Pumpkin fritters In a bowl, combine the pumpkin and eggs, and mix thoroughly. Then fold in the flour and sugar, slowly creating a batter. The batter should hold its shape. If it’s too thin, add flour; if too thick, add a little milk. Roll into balls and fry in shallow oil.
3 Red wine jus Fry the onions and garlic on low heat until glassy. Add the wine, port and rosemary and simmer for 10 minutes. Pour in the stock and reduce by half. Strain the liquid then transfer to a new pan and bring to a boil. Whisk in the butter and season to taste.
4 Broccolini Grill the broccolini with olive oil on a hot fire.
