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Stuffed, boned rack of lamb with roasted sweet potato mash

Method

  • Preheat oven to 180°C.
  • Place the sweet potatoes in a lightly oiled oven tray and cook in the oven until very tender. Remove and set aside.
  • While the sweet potatoes are cooking, heat a little oil in a large heavy-bottomed pot and saute the onion and capsicum until softish. Add the port, vinegar and wine. Mix well and reduce to about half. Then add the stock and reduce heavily to form a glaze.
  • To make the stuffing, heat a little oil in another pot and briefly saute the celery, carrot, leek and red onion.
  • Then gently toss the sautéed vegies, lamb mince, soy, parsley and ground pepper until well combined. (If needed, an egg can be added.)
  • Turn the oven temp up to 240°C.
  • Bone and trim the lamb racks of all fat and sinew. Then mound the stuffing on top and wrap up in crepinette. Place on a lightly oiled roasting tray and cook in the oven for about 8-10 mins. Remove and rest for about 5 mins, before cutting in half crossways.
  • When the sauce is ready, strain well and return to the pot with a knob of butter.
  • Peel the sweet potatoes and mash. Then heat in the microwave on high for 2-3 mins with a good knob of butter and seasonings. Mix up.
  • At the same time, blanch the carrots in boiling water and drain well.
  • Mound the sweet potato on individual plates and top with lamb and the sauce, and serve with carrots on the side.

Ingredients

  • 2-3 sweet potatoes, whole & scrubbed
  • olive oil
  • ½ onion, chopped
  • 1 red capsicum, seeded, cored & chopped
  • ¼ cup port
  • ¼ cup red wine vinegar
  • ¼ cup red wine
  • 1 litre beef (or chicken) stock
  • 1 celery stalk, very finely diced
  • ½ medium carrot, very finely diced
  • ½ leek, very finely diced
  • ½ red onion, very finely diced
  • 250 gm lamb mince
  • a good splash of soy sauce
  • 1 tbsp chopped fresh parsley
  • freshly ground salt & pepper
  • 1 egg (optional)
  • 4 lamb racks, French trimmed
  • crepinette (caul fat), cut into large pieces
  • butter
  • 16-20 baby carrots, peeled, green left on

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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    1 lb450 gm