Roasted Rack of Lamb with Herb Yogurt, Beetroot & Peach Salsa
Perfectly roasted lamb, kissed by herbs and brightened with peach and beetroot.
Recipe By: Sheron Majatladi
Preparation Time: 45 Minutes
Cooking Time: 45 Minutes
Serves: 4
Ingredients:
Herb Yogurt
- 200 g Greek yogurt
- 1 tbsp dill, finely chopped
- 1 tbsp mint, finely chopped
- 1 small garlic clove, grated
- Salt and pepper
Rack of Lamb
- 1 rack of lamb (500–600 g), frenched
- Salt and pepper
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
Roasted Beetroot
- 1 cup KOO Sliced Beetroot in Spiced Brine
- 2 tbsp olive oil
- Salt and pepper
Beetroot Reduction
- 1 1 cup KOO Grated beetroot in Spiced Brine, strained
- 250 ml chicken stock
- 20 g butter
- Salt and pepper
Beetroot & Peach Salsa
- 1 cup KOO grated beetroot in spiced brine, strained
- 1 can KOO peach halves, finely chopped
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 1 tsp lemon juice
- 1 tbsp mint, chopped
- Salt and pepper
Herb Oil
- 20 g dill
- 20 g parsley
- 10 g mint
- 150 ml olive oil
- Salt and pepper
To Finish
- 2 tbsp pomegranate seeds
- Fresh dill
How To Make Roasted Rack of Lamb with Herb Yogurt, Beetroot & Peach Salsa
- Herb Yogurt: Combine all ingredients, season, and chill.
- Rack of Lamb: Season lamb with salt and pepper and coat with mustard. Sear in olive oil until well coloured. Roast at 150°C until medium. Rest and slice.
- Roasted KOO Beetroot: Toss beetroot with olive oil, salt, and pepper. Roast in a hot pan or oven until tender and caramelised.
- Beetroot Reduction: Blend grated beetroot. Simmer with stock, butter, salt, and pepper until reduced and thick.Strain.
- Beetroot & Peach Salsa: Mix chopped roasted beetroot, peach, olive oil, balsamic, lemon, mint, salt, and pepper.
- Herb Oil: Blend herbs with olive oil and seasoning. Strain through cloth and reserve oil.
- To Serve: Spoon herb yogurt onto plates. Arrange sliced lamb in the centre. Add roasted beetroot and beetroot–peach salsa around. Drizzle with beetroot reduction and herb oil. Finish with pomegranate seeds and fresh dill.
Hello fantastic team. Chef Clem we need a Expresso cook book. Also love guick easy recipes , and more vegetarian options 😋. Love you all. Thank you gor s really great show. From Carol