Ingredients
- 1kg point lamb racks, French trimmed
- 1 tbsp extra virgin olive oil
- 2 tsp caraway seeds
- 1 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 2 bunches broccolini
Sweet potato colcannon
- 500g sweet potato, peeled and 3cm diced
- 1 tbsp extra virgin olive oil
- 20g butter
- 2 leeks, thinly sliced
- ¼ cup milk
R99.90 / 250gAdd to cart
Method
- Brush lamb with oil and sprinkle with caraway seeds. Combine balsamic and maple syrup in a small bowl with salt and pepper and pour over lamb.
- Preheat oven to 200°C fan forced and cook lamb for 20 minutes for medium. Baste lamb once or twice to help glaze to coat the lamb. Rest for 10 minutes then slice between bones into portions.
- Heat oil in a medium frying pan with a lid and cook leeks for 10-12 minutes, covered, until very soft.
- Steam sweet potato for 20-30 minutes or until very tender. Mash with milk and gently fold through leek. Season to taste.
- Steam broccolini for 3-4 minutes until cooked to your liking and serve with colcannon and lamb.
