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Herb and Parmesan Crusted TE Mana Lamb Rack
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rsa_foodHerb and Parmesan Crusted TE Mana Lamb Rack
TE Mana Lamb Rack
TE Mana Lamb is one of New Zealand’s finest exports. The quality of the meat is exquisite. The flavours represents the landscapes and scenery of New Zealand utilising foraged herbs and ingredients.
Ingredient
Food ration :
4 peopleCooking time :
1 hour
Rack
TE Mana Lamb
50 g
whole grain mustard
50 ml
honey
2 slices
brown toast
250 g
grated Parmesan
50 g
hazelnuts
50 g
walnuts
Cooking instructions
* Step 1
Preheat oven to 180’C
* Step 2
Season the lamb rack with olive oil, truffle salt and cracked black pepper.
* Step 3
Pan fry the rack until golden on a medium heat preferably a cast iron pan. Rest the lamb.
* Step 4
Once the lamb is cool enough to handle rub a mixture of honey and whole grain mustard covering the lamb.
* Step 5
Prepare the herb crust. Make breadcrumbs with the brown toast. Grate the Parmesan. In a food processor chop the nuts until fine and then coarsely dice the herbs. Combine all the ingredients and then completely cover the lamb rack.
* Step 6
* Step 7
Bake until the crust is golden and remove from the oven. Let the lamb rest then slice into preferred portions. Best to serve the lamb medium-rare.
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