Ingredients
Lamb
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thyme, fresh, chopped 10 g
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Oil, vegetable 50 ml
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Lamb, rack, 4 bone 10 x
Vegetables and Grains
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Tomatoes, roma 1.2 kg
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Fergola 500 g
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Vinegar, red wine 100 ml
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Oregano, chopped 100 g
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Garlic puree 50 g
Preparation
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Lamb
- Combine thyme and oil together.
- Clean and trim the lamb rack to remove excess fat. Cut into cutlets and seal. Cover with pepper corn and thyme mixture and oven bake until cooked to desired liking.
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Vegetables and Grains
- Place tomatoes directly on a char grill and cook until skin is blackened. Set aside to cool. Peel, lightly crush.
- Cook fergola in boiling salted water until tender (12-14 minutes). Drain well, and then spread on an oven tray to cool and dry. Transfer to a large bowl combine with tomatoes and their pan juices, vinegar and oregano, mix well.
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To Serve
- To serve place fergola and tomato mix on a plate with the lamb.
- Garnish with micro herbs.
