Slow-roasted rack of lamb with miso and blue cheese
Serves 4-6
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Your support makes all the difference.2 medium-sized witlof (chicory), cut into quarters lengthwise
500ml chicken stock
5 tablespoons grapeseed oil
1 pinch castor sugar
sea salt and white pepper
4 small racks of lamb, 6 cutlets per rack, trimmed
1 large bunch thyme
1 large bunch snowpea (garden pea) leaves
2 medium-sized witlof (chicory), cut into quarters lengthwise
500ml chicken stock
5 tablespoons grapeseed oil
1 pinch castor sugar
sea salt and white pepper
4 small racks of lamb, 6 cutlets per rack, trimmed
1 large bunch thyme
1 large bunch snowpea (garden pea) leaves
Sauce
100g Japanese white miso paste
15g blue cheese
1 teaspoon soy sauce
1 teaspoon mirin
1 teaspoon grated ginger
Garnish
1 tablespoon spring onions, finely chopped
1 tablespoon chives, finely chopped
1 tablespoon black sesame seeds
1 teaspoon roasted white sesame seeds
Preheat the oven to 220C. Place witlof in a baking dish and cover two-thirds of the way with chicken stock. Add two tablespoons of grapeseed oil and season with a pinch of sugar, sea salt and white pepper. Cover with foil and cook for an hour in the oven. Remove when witlof is tender and set aside.
Reduce the oven temperature to 130C to cook lamb. Season the outside of each rack. Heat the remaining three tablespoons of grapeseed oil in a pan. Seal the lamb over high heat. Remove and place on thyme stalks on an oven tray. Roast for 30-40 minutes.
Bring the remaining chicken stock to the boil, reduce to a simmer and add the miso paste. Stir until completely dissolved. Add blue cheese and stir until dissolved and sauce thickens. Add soy sauce, mirin and ginger. Remove from heat. Strain.
Once the lamb is cooked, remove from the oven. Remove the meat from each rack in one piece by slicing lengthwise along the bone. Discard the bones and cut the lamb into thick medallions.
Blanch the snowpea leaves in boiling water. Arrange them in the centre of plates. Top with the witlof and lamb. Spoon over the miso sauce. Garnish with spring onions, chives and sesame seeds.
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