MasterChef Lamb Rack with Mint Yogurt Sauce & Roast Beetroot
Try cooking up this amazing dish in under 30 minutes!
Lamb Rub Marinate
2 tbsp Olive oil
Salt to taste
Ground black pepper
2tbsp Dijon mustard
- 100g trimmings (from the lamb rack)
- 250ml Veg stock
- 15g unsalted butter
- 1tsp pepper
Roasted baby beetroot and feta:
- 6 baby beetroots
- 300g mixed salad greens
- 60g feta
- 30g toasted walnut
- salt & pepper
- Olive oil
Yogurt mint dressing:
- ½ cup natural yogurt
- 30g Mint finely chopped
- 1tsp Cumin powder
- 1tsp Salt
To cook the Lamb
Preheat the oven at 180 degree Celsius fan-forced.
For the lamb rack, remove the cap and extra fats from the rack.
Season the lamb rack with salt, pepper and olive oil.
Lightly greased a roasting pan. Place the lamb rack on the pan and sear for 2mins.
Once the lamb is seared apply a generous amount of Dijon mustard.
Cook the lamb rack for 10-12mins.
Allow the lamb to rest for 8-10mins before cutting.
For the roast beetroot
Place the baby beetroot wrapped on an aluminium foil and roast for 30mins. Cut the beetroot into half and mix the other ingredients before serving.
For the sauce
on a medium pot add the trimming from the rack and cook for 5-6min over high heat until it turns nice golden brown. Add the stock little at the time and mix well.
Once the stock combines well with the trimmings, add butter and whisk gently until the sauce combines well. Lastly season with pepper.
For the yogurt and mint dressing, Blitz the ingredients and set aside until needed.