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Slow Roast rack of Lamb with Kumera Croquette
4 racks of lamb with four points each
1 tsp ground cumin
1 tsp sea salt
Olive oil
Sweet kumera croquette
800g roasted sweet potato
Cracked pepper and sea salt
Finely chopped rosemary
150g butter
50ml vegetable oil
2 eggs
50ml of milk
1 cup flour
1 cup breadcrumbs
Fig and onion chutney
1 brown onion
2 sage leaves
1 tsp brown sugar
50g chopped dried figs
20ml balsamic vinegar
60ml beef stock
1. Rub the racks with seasoning and oil, place on a baking tray and bake in a preheated oven at 180°C for 20 minutes.
2. Mash the sweet potato and add salt, pepper and 120g of the butter. In one bowl place eggs and milk and whisk to create an egg wash. Put the flour in a second bowl and the bread crumbs in a third bowl.
3. Mould sweet potato mixture into cylinder shape, cover with flour, dip in egg wash and cover with breadcrumbs.
4. Heat oil and remaining butter in a heavy based pan and lightly fry croquettes on both sides until golden brown.
5. For the chutney sweat the ingredients in a pan until the ingredients resemble a jam.
6. Serve the lamb with the croquettes with the chutney to the side.
Serves 4
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