Ingredients
Lamb
-
thyme, fresh, chopped 10.0 g
-
Oil, vegetable 50.0 ml
-
Lamb, rack, 4 bone 10.0 x
Vegetables and Grains
-
Tomatoes, roma 1.2 kg
-
Fergola 500.0 g
-
Vinegar, red wine 100.0 ml
-
Oregano, chopped 100.0 g
-
Garlic puree 50.0 g
Preparation
-
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.
-
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.
-
To Serve
- To serve place fergola and tomato mix on a plate with the lamb.
- Garnish with micro herbs.
