Steve Hooker and Curtis Stone's Dijon & herb crusted lamb with bacon braised silverbeet
By Steve Hooker and Curtis Stone
Ingredients
- LAMB
- 2 x 8-rib or 4x 4-rib frenched lamb racks
- 1 tbsp olive oil
- 2 tbsp Dijon mustard
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh mint
- 1/4 cup finely chopped fresh chives
- SILVERBEET
- 150g short cut bacon, thickly sliced
- 2 large shallots, peeled, thinly sliced
- 11/2 bunches silverbeet, stems removed, leaves roughly chopped
Preparation method
FOR THE LAMB
Preheat oven to 180C or 160C fan.
Place a large, heavy-based ovenproof frying pan over high heat until nearly smoking.
Season lamb racks with salt and pepper.
Add oil to hot pan, then brown lamb on both sides and ends for about 2 mins, or until golden brown. Place frying pan with lamb, meat side up, in oven and cook for 13-15 mins, or until a meat thermometer inserted into centre of lamb registers 52C for medium doneness. Transfer lamb to a platter and rest for 7-8 mins.
FOR THE SILVERBEET
Place a large, heavy-based, deep-sided, non-stick frying pan over mediumhigh heat.
Add bacon and cook, stirring occasionally, for 2-3 mins, or until golden brown.
Add shallots and cook for 2 mins until softened.
Add half the silverbeet then the stock. Cover briefly to help steam then remove lid and cook, stirring, for 2-3 mins until just wilted.
Add remaining silverbeet, cover again briefly then cook, uncovered, for 6-7 mins, or until wilted and stock has reduced by a third. Season with salt and pepper.
TO SERVE
Brush the mustard over lamb. Mix herbs on a large plate then roll lamb racks
in herbs, pressing gently so they adhere to the mustard.
Carve racks between the bones. Serve 4 chops per plate and spoon silverbeet to the side. Drizzle juices from pan over lamb and silverbeet and serve immediately.
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