Lamb Rib Fillet Racks

Herb crusted lamb rib fillet rack with roasted baby beetroot, butternut pumpkin dauphinoise and red wine sauce Butternut pumpkin dauphinoise 1 large butternut pumpkin ( thinly sliced ) 600ml cream Mozzarella cheese 1/3 bunch lemon thyme 3 cloves garlic ( sliced ) Sea salt ( add to taste ) Preheat oven 200 degrees Celsius In a saucepan add cream, thyme, garlic and sea salt and bring to the boil, place to the side. In a small deep dish layer pumpkin then cheese then pumpkin and repeat process until pumpkin is near the top of the dish. Pour cream over layered pumpkin and bake in the preheated oven for approx. 40 minutes or until pumpkin is cooked. Once cooled place in fridge for 24 hours. Herb crust 50gm butter 1 cup Japanese bread crumbs 1/3 cup mozzarella cheese 2 tbls pinenuts 1/2 bunch cont. Parsley ( chopped ) 1/3 bunch lemon thyme ( chopped ) 1/3 bunch mint ( chopped ) 2 cloves garlic ( chopped ) Zest from 1/2 lemon Place all ingredients in a bowl and rub together until combined, place to the side 1 x 4 pin lamb rib fillet rack 1/2 cup red wine Baby beetroot ( par boiled ) Olive oil Sea salt Cracked black pepper Knob of butter 1/2 cup beef stock Preheat oven 220 degrees celsius In a hot pan add a splash of olive oil, generously season lamb rack with salt and pepper and add to pan with baby beetroots. Once lamb is sealed on both sides and a golden crust is formed place pan in oven and cook for approx. 15 minutes this should result in lamb reaching medium rare. Take lamb ...