Ingredients
Serves 42 (about 250g each) lamb racks (6 cutlets on each rack), French trimmed
2 tsp olive oil
1.4kg Desiree potatoes, peeled, chopped
85g butter
Pinch of ground nutmeg
150ml double cream
Baby spinach leaves, to serve
Balsamic tomato reduction
60g butter
250g cherry tomatoes, halved
250g yellow grape tomatoes, halved
2 tsp raw sugar
3 tsp fresh thyme leaves
60ml (¼ cup) balsamic vinegar
Method
Preheat oven to 180°C. Preheat a large frying pan or barbecue flat plate on high. Brush the lamb with oil and season with salt and pepper. Reduce heat to medium and cook, turning occasionally, for 5 minutes or until just browned. Transfer to a roasting pan and cook in oven for 15-20 minutes for medium or until cooked to your liking.
Meanwhile, cook the potato in a large saucepan of salted boiling water for 12-15 minutes or until tender. Drain and return to the saucepan. Place over medium heat. Add the butter and mash until smooth. Reduce heat to low. Add the nutmeg. Slowly whisk in the cream until smooth. Season with salt and pepper.
To make the balsamic reduction, melt the butter in a medium saucepan over medium heat. Add the combined tomato and sugar. Cook, stirring occasionally, for 4 minutes or until the tomato is soft. Stir in the thyme and balsamic vinegar. Season with salt and pepper. Reduce heat to low. Cook, stirring occasionally, for 4-5 minutes or until the mixture reduces slightly.
Cut each lamb rack in half. Divide the mash among serving plates. Top with the lamb and balsamic tomato reduction. Serve with spinach leaves.
Home Cook of the Year Nominee Tip
“The sauce really makes this dish – in fact it’s my secret weapon - it’s tangy and fresh, and you can use it on anything – chicken, fish, beef, even on an omelette. Plus, it’s easy to make. I’ve used it on lamb here, in a recipe that’s a culmination of bits and pieces I’ve tried over the years - my family and friends love it. You can also replace the lamb with 4 sirloin steaks or 8 veal cutlets."
Kelly Austin, Bundaberg, QLD