Pepper Thyme Lamb Rack, Fergola, Smoky Tomato
Fergola is a Sardinian semolina pasta available from select delicatessens and grocers. If it's unavailable, substitute for another small pasta or pearl couscous.
Ingredients
Lamb
-
thyme, fresh, chopped 10 g
-
Oil, vegetable 50 ml
-
Lamb, rack, 4 bone 10 x
Vegetables and Grains
-
Tomatoes, roma 1.2 kg
-
Fergola 500 g
-
Vinegar, red wine 100 ml
-
Oregano, chopped 100 g
Preparation
-
Lamb
- Combine KNORR Professional Mixed Peppercorn Puree, 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.
-
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 and KNORR Professional Garlic Puree, mix well.
-
To Serve
- To serve place fergola and tomato mix on a plate with the lamb.
- Garnish with micro herbs.