Lamb Rack with Beurre Blanc

Ingredients:

Lamb 

Lamb rack

Fresh thyme sprigs

Fresh rosemary sprigs

3 cloves Garlic, crushed

20g Westgold butter

Sea salt and freshly ground pepper

Beurre blanc

200g Westgold unsalted butter, diced

1 Tbsp Italian parsley, coarsely chopped

1 Shallot, finely chopped

40g White wine vinegar

Few drops of lemon juice

1 small fresh Bay leaf, crushed

Pinch sea salt

4 Peppercorns

Broccolini

4 Broccolini long stem fleurettes, split in half lengthwise if too thick

Olive oil

Sea salt and freshly ground pepper

Mediterranean potatoes

New potatoes, boiled to par cook and cooled, sliced 1cm thickness

1 Onion, sliced

1 Red capsicum, sliced

Spinach, picked, washed, and dried

20g Capers, drained

20g Black olives, stoned

2 Tbsp Italian parsley, roughly chopped

40g butter, plus splash olive oil

Sea salt and freshly ground pepper

Method:

Lamb

Season lamb rack, seal in hot pan and roast at 220°C for 8min with thyme, rosemary and garlic until pink.

Remove pan from oven add the butter and nappe melting/noisette butter over lamb.

Remove lamb from pan to rest before carving to serve.

Beurre blanc

Put all ingredient except butter and parsley into a pan and reduce to a syrup.

Reduce the heat to low and start to whisk in the butter a cube at a time.

Do not allow it to get too hot as it will split.

Once all the butter is incorporated pass through a strainer, correct seasoning and add the chopped parsley. 

Broccolini

Sprinkle broccolini with oil and seasoning.

Grill over hot char grill/BBQ.

Mediterranean potatoes

In a heavy based pan fry the onions and capsicum in the butter and oil.

Add the potatoes and cook until nicely coloured.

Add the remaining ingredients and toss together on the heat, wilting the spinach.

Correct seasoning as required.