by Head Chef, Nick Raitt
240g soft unsalted butter
1teasp curry powder
3tblsp chopped shallots
2pc minced garlic cloves
3sprig chopped thyme
30ml white wine
2 egg yolks
1tblsp chopped parsley
0.5tblsp chopped capers
1tblsp chopped gherkins
juice of one lemon
0.5teasp cayenne pepper
250ml chicken stock
250ml light milk
Salt and pepper
Other items for the dish
2 lamb racks, frenched
Half a red cabbage
150g red lentils
Small bottle of vino cotto, or aged balsamic vinegar
1 bunch watercress or wild rocket
Firstly, sweat the shallots, garlic and thyme leaves until soft then deglaze with white wine. Combine I’ll ingredients in a large bowl and mix well. For storage, its easiest to roll the butter into logs wrapped up in greaseproof paper or glad wrap, you can make the butter far in advance and freeze to use over many meals.
To prepare the lamb, its best to get them already frenched (trimmed) to save yourself the preparation time and it will help with the presentation. You will also need a temperature probe to make sure its cooked to a perfect pink medium.
Season the lamb with salt and pepper and in a frypan, seal the outsides in a little olive oil. Once nice and golden place on an oven tray and bake at 180 degrees until the internal temperature is 53 degrees Celsius. Rest for at least 15 minutes before you serve.
To make the cabbage and lentil braise, slice the cabbage as finely as you can then cook on olive oil on a medium heat until the cabbage loses its moisture but still has a little bit of bite to it. In a pot of boiling water, cook the lentil foe 2 minutes then drain well and mix with the cabbage, season this mix with salt and pepper and leave the lid on the pot until you’re ready to serve.
Nick has prepared more recipes for you to try simply by clicking the following link.
Home recipes from the Josef Chromy Kitchen
Image provided by Country Style Magazine.
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Cellar Door - Open 7 days 10am - 5pm
Restaurant - Lunch daily 11.45am - 2.30pm
(Closed Christmas Day)
370 Relbia Rd
Relbia TAS 7258
03 6335 8700