Name: Roasted Farm 88 Lamb Rack with Pistachios and Kasundi
Yield: 4
Ingredients: 2 Tasman Farm 88 Lamb Rack French trimmed; Pinch flaked Salt; Pepper; 2 tbsp Extra Virgin Olive Oil; 1 tsp Honey; ½ cup Pistachios, blanched skins removed, chopped; ½ cup drained Greek Yoghurt; 1 cup Eggplant Kasundi (see recipe extras); 2 Onions sliced; ½ cup Olive Oil; 5cm piece Ginger, peeled, grated; 2 Garlic cloves, peeled, grated; 1 tbsp Cumin Seeds; 1 tsp Mustard Seeds; 1 Cinnamon Stick; 1 tbsp Fennel Seed, ground; 1 teaspoon Chilli Flakes; 1 teaspoon Turmeric powder; ¼ tsp Clove powder; 1 Green Chilli long, seeds removed finely chopped; 1/3 cup Brown Sugar; 1/3 cup White Wine Vinegar; 440g tin chopped Tomatoes; 1 medium Eggplant, cut into 2 cm dice salted for ½ hr; 1 tsp fine Salt extra for seasoning

Instructions

Pre heat fan forced oven 180C
Season the Tasman Farm 88 Lamb Rack with Salt and Pepper. Pre heat an oven proof frying pan over a medium heat and add a dash of Olive Oil.
Place the Lamb Racks up right into the pan meat side down and caramelise until golden for approx. 2 minutes.
Turn the racks onto the fat side and place into the oven for approx. 8 – 10 minutes or until the internal temperature reaches 54 C.
Add Lamb Racks into the oven for 10 minutes and press the chopped Pistachios onto the Lamb to form a crust it should reach 52 C - 54 C.
Place a spoon of Yoghurt into the centre of each plate and spread out a little and top with a generous spoonful of the Kasundi chutney.
Slice the Lamb into cutlets and arrange over the Yoghurt and Kasundi and serve.

Eggplant Kasundi (Makes 2 cups)

Place the diced Eggplant into a bowl and sprinkle with 1 teaspoon of fine sea salt. Mix and allow to stand for ½ hour.
Rinse under cold water to remove the salt and bitter juices from the Eggplant, squeeze gently to remove excess water. Place into a clean tea towel to dry thoroughly.
Place Eggplant back into the airfryer and season it with pepper and a drizzle of Extra Virgin Olive Oil. Cook the Eggplant in batches in the Braun MultiFry 5 Air Fryer (HF5073BK) at 200C for 10 - 12 minutes until golden and crisp.
Meanwhile, place a medium sized pot over a medium heat. Pour in the remaining Olive Oil and heat for 30 seconds, add the whole spices and allow to sizzle and release their aroma.
Add the onions and cook until soft and sweet, stirring regularly.
Add the ground spices, Chilli Flakes and Green Chilli and continue to cook over a medium heat for 2 minutes.
Add the Brown Sugar, stir to combine and deglaze with the vinegar.
Bring to the boil and reduce until the vinegar has almost entirely evaporated.
Pour in the chopped tomatoes and rinse the tin with a cup of water. Add this to the Kasundi, along with the fried Eggplant, stir to combine and bring to the boil. There should be enough liquid to just cover all the ingredients.
Cook gently over a low heat for at least 30 minutes or until the oils begin to separate from the sauce.
Serve.
Tip: Once cooled and placed in a glass jar or high quality plastic container, it will last for 3 to 4 weeks in the fridge.

Roasted Farm 88 Lamb Rack with Pistachios and Kasundi

Ingredients

Instructions

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