Recipe courtesy of Chef Michael of Eagle’s Nest Resort

Yield: 4 Servings Cooking Time: 1 Hour Difficulty: Easy Full Episode: A Taste of New Zealand (Season 5)

Directions:

  1. Ask butcher for frenched lamb racks.
  2. Sear on the hot plate of the bbq or grill until a golden color. Place on a rack and close the lid and cook for approximately 10-12 min.
Red Beet Puree:
  1. Place beetroot in pot and cook until just soft. Peel.
  2. Once cooked, drain then add the rest of the ingredients into the pot. Blend together with a stick blender slowly adding the beetroot juice until the desired consistency is reached. Finish with butter.

Equipment:

Measuring Cups
Measuring Spoons
Sauce Pan
Large Bowl
BBQ
Stick Blender
Full Episode: A Taste of New Zealand (Season 5)

Ingredients

  • 2 Lamb Racks
  • 10 gms Pine Nuts
  • 20 gms Soft Goats Cheese
  • Broccolini
  • Olive oil
  • Red Beet Puree:
  • 500 gm Beetroot, cooked & peeled
  • 20 ml Red Wine Vinegar
  • 10 gm Sugar
  • 250 ml Beet Juice
  • Salt & Pepper
  • Butter
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