A fusion recipe.Australian rack of lamb with Italian pasta – ravioli in nepolitana sauce accompanied with butter glazed vegetables.
Ingredients for 10 portions
| Qty | Unit | Description |
|---|---|---|
| Meat marination | ||
| 2 | Kg | Rack of lamb |
| 0.1 | Kg | Olive oil |
| 0.1 | Kg | Garlic |
| 0.02 | Kg | Rosemery dry |
| 0.02 | Kg | Salt |
| 0.01 | Kg | Pepper |
| For crust | ||
| 0.1 | Kg | Pine nut |
| 0.1 | Kg | Basil |
| Vegetables for side | ||
| 0.1 | Kg | Zucchini |
| 0.1 | Kg | Baby carrot |
| 0.1 | Kg | Brocolli |
| 0.1 | Kg | Beans |
| 0.2 | Kg | Butter |
| For pasta | ||
| 1 | Kg | Ravioli |
| 0.4 | Kg | Nepolitana sauce |
| 0.05 | Kg | Black olivas |
| Garnish | ||
| 0.05 | Kg | Shredded parmesan cheese |
| 0.05 | Kg | Rosemary sprig |
Method :
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- Cut all the vegetables in to baton shape and blanch.
- Marinate the rack of lamb in olive oil,chopped garlic,rosemary, salt & pepper.Rest for 30 mins.
- Prepare the mix for crust with pine nut and chopped fresh basil.
- Boil ravioli strain & keep aside. Prepare parmessan crackling for garnish and keep aside.
- Sear the lamb rack & apply the crust on it.
- Butter toss the blanched vegetables and season them.
- Toss the ravioli in nepolitana sauce & add black olive slices.
- Assemble the meat, ravioli and blanched vegitables.
- Garnish with parnesan crackling, rosemary sprig and serve hot.