Lamb:
2 lamb racks, 6 bones each, French trimmed
1 small lamb shoulder, bone in
3 cloves garlic, chopped
2 Tbs smoked paprika
1 Tbs ground cumin
1 Tbs cumin seeds
100mL olive oil
Parsnip purée and caramelised onion:
2 brown onions
2 large parsnips
500mL milk
200mL cream
2 tsp caster sugar
Ragout:
400mL lamb jus
1 cup barley, soaked and steamed
100g baby spinach
Lamb:
Roast spices in a medium oven until aromatic.
Once roasted, mix garlic and spices with olive oil in a bowl. Brush lamb racks and shoulder with marinade. Put racks aside and roast the shoulder at 150 C for 3 hours, until soft and falling off the bone.
Once cooked, flake meat into pieces.
Parsnip purée and caramelised onion:
Dice half the onion and peel parsnips. Cook parsnips and half the onion in the milk and cream until soft.
Blend to a purée with some of the cooking liquid and season to taste.
Slice the remainder of the onions and sautée until golden brown. Add sugar to caramelise in the pan.
Ragout:
Place lamb jus, steamed barley and caramelised onions into a pot with the flaked lamb shoulder and simmer for 4-5 minutes until lamb is very soft.
Add baby spinach just before serving to wilt in the ragout.
To serve:
Roast lamb racks at 180 C for 20 minutes until medium rare, or pink in the middle.
Rest for 5 minutes before serving.
Serve in a shallow bowl. Place ragout on the bottom, then sliced lamb rack and finish with a spoon of parsnip purée.
Recipe provided by Hunters Quarter