LAMB “LOLLIPOP”

Dressed with beetroot relish, basil & mint aioli.

Canapé serving

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Preparation & Plating

4 x 8 rib Ovation lamb racks (makes 32 portions)
Beetroot relish
Basil and mint aioli

Method

Season and sear both sides of the racks in a hot pan.
Cover the rib ends with foil before transferring to the oven for 8 minutes at 200ºC.
Rest for at least 10 minutes and separate each lollipop by slicing down each bone.
Arrange on a platter and top each lollipop with a teaspoon of relish and aioli.

TIP: The lamb racks will hold in an alto shaam at 70ºC for upwards of an hour for ease of service.

Beetroot relish

750g beetroot – peeled & grated
375g onion – peeled & finely sliced
200g sugar
175ml balsamic vinegar
200ml fresh squeezed orange juice
1 Tbsp dried thyme
¼ tsp chilli flakes
75ml olive oil
Black pepper, salt to taste once finished

Method

1. Combine all ingredients into a non-reactive pot and bring to the boil. Reduce the heat to a simmer and for approximately 1 hour until liquid is reduced and beetroot is tender.

2. A little more water may need to be added if the relish gets too dry.

3. Season to taste & place into sterilised jars.

4. Once sealed this relish will last for approximately 6 months. Goes well with just about everything savoury, especially Ovation lamb.

Basil & mint aioli

2 cups basil leaves – tightly packed
1 cup mint leaves – tightly packed
2 garlic cloves
2 cups mayonnaise
Salt, white pepper & sugar to taste

Method

Puree together the basil, mint & garlic with ¼ of the mayonnaise. An ice cube can be added also to prevent splitting and it will also help to retain the colour of the herbs.
Once pureed fold in the remainder of the mayonnaise.
Season with salt pepper and sugar to taste.