4 x 8 rib Ovation lamb racks (makes 32 portions)
Basil and mint aioli
TIP: The lamb racks will hold in an alto shaam at 70ºC for upwards of an hour for ease of service.
750g beetroot – peeled & grated
375g onion – peeled & finely sliced
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
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.
2 cups basil leaves – tightly packed
1 cup mint leaves – tightly packed
2 garlic cloves
2 cups mayonnaise
Salt, white pepper & sugar to taste