Flavoured with za’atar, smoked carrot & feta mousseline.

Serves 4 as a main course

Preparation & Plating

4 x 4 rib Ovation lamb racks
A little lamb or veal demi-glace sauce
Feta mousseline
Wild herb crust
Smoked carrot puree
Fresh herbs to garnish


  1. Optional, but to enhance presentation you can remove 3 of the 4 bones.
  2. Cover the remaining bone or bones with aluminium foil.
  3. Lightly season & oil the rack, before sealing in a hot pan.
  4. Cook in the oven for another 3-4 minutes, then rest in a warm place for a further 6-8 minutes.
  5. Slice the lamb and then holding together coat the lamb rack in the demi-glace then coat with the za’atar and wild herbs.
  6. Garnish with the carrot puree, feta mousseline and fresh herbs.


1 Tbsp dried thyme – light toasted & ground
1 Tbsp cumin – toasted & ground
1 Tbsp coriander – light toasted & ground
1 Tbsp sesame seeds – toasted
1 Tbsp sumac
1 Tbsp puffed quinoa
1 tsp salt
¼ tsp smoked paprika (agridulce)


Combine all ingredients together and store in an airtight container.

Wild herb crust

¼ cup parsley stems – finely chopped
¼ cup cilantro or coriander stems – finely chopped
½ cup wild foraged herbs – finely chopped
1 large lemon – fine zest only


Mix herbs together and keep refrigerated until needed.

Carrot puree

500g carrots – peeled & quartered
200ml vegetable stock
50ml extra virgin olive oil
4gm xanthum gum


1. Steam the carrots for 30-40 minutes or until carrots are tender.

2. Gently smoke for 5 minutes. Then remove from the smoker and toss with the olive oil in a bowl.

3. Place in an oven preheated to 160 degrees C and cook for a further 10 minutes.

4. Lastly blend together with the vegetable stock and xanthum gum.

5. Season with salt and a little white pepper.

Feta mousseline

100g soft goat’s feta
50ml cream
¼ tsp salt


Blend together till smooth.