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Roasted Lamb Rack and Braised Lamb Neck with Pumpkin and Sheeps Milk Feta

Name: Roasted Lamb Rack and Braised Lamb Neck with Pumpkin and Sheeps Milk Feta
Ingredients: 2 lamb neck fillets; 2 tablespoons olive oil; 1 carrot, chopped; 2 stalks celery, chopped; ½ brown onion, chopped; 2 stalks rosemary; 2 cloves garlic, peeled; 1L dark veal stock; 1 1 tablespoon olive oil; 500g blue pumpkin, cut into 1-2cm cubes; 3 cloves garlic, peeled; 4 x 4 point lamb racks; Olive oil; 300g pumpkin, peeled and cut into chunks; 40g butter, softened; 40-100ml hot chicken stock; 1 teaspoon Dijon mustard; 1 teaspoon chardonnay vinegar; 40ml grape seed oil; 15ml extra virgin olive oil; 80g soft sheep; 40g toasted pumpkin seeds; Fresh lavender, to garnish; Small bunch rocket, baby leaves picked

Matt Moran

29 Jun 2012

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Components

Ingredients

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Season

Ingredients

Braised Lamb Neck

2lamb neck fillets

2tablespoons olive oil

1carrot, chopped

2stalks celery, chopped

½brown onion, chopped

2stalks rosemary

2cloves garlic, peeled

1Ldark veal stock

Roasted pumpkin

11 tablespoon olive oil

500gblue pumpkin, cut into 1-2cm cubes

3cloves garlic, peeled

Roasted Lamb racks

4 x 4 point lamb racks

Olive oil

Pumpkin puree

300gpumpkin, peeled and cut into chunks

40gbutter, softened

40-100mlhot chicken stock

Dressing

1teaspoon Dijon mustard

1teaspoon chardonnay vinegar

40mlgrape seed oil

15mlextra virgin olive oil

Salad

80gsoft sheep

40gtoasted pumpkin seeds

Fresh lavender, to garnish

Small bunch rocket, baby leaves picked

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

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Tagged

LambCheeseCeleryRocketPumpkinVinegarPine NutsOlive OilGrapeseed OilChicken StockDijon MustardAdult SupervisionRoastsDinnerLunchWinter

Recipe by Matt Moran. Originally published by Network 10 on 29 Jun 2012.

Original on 10 Play ↗