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Lamb With Red Beet Puree
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
Directions:
- Ask butcher for frenched lamb racks.
- 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.
- Place beetroot in pot and cook until just soft. Peel.
- 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