PFEIFFER WINERY'S RECIPES
This dish is usually served with a horseradish foam, but in this version, finely grated fresh horseradish adds a peppery note.
Lamb Rack With Spring Onions, Broad Beans And Goat Cheese SERVES 8 – RECIPE SOURCED FROM GOURMET TRAVELLER JANUARY 2011
3. Heat a large frying pan over medium-high heat. Season lamb racks and cook in batches, fat-side down, turning occasionally, until golden (3-4 minutes). Add butter and thyme and cook for another minute, spooning butter over lamb to baste. Transfer to an oven tray and roast, fat-side down, until cooked to your liking (8-10 minutes for medium rare). Stand in a warm place to rest (10 minutes), then carve into cutlets. 4. Bring chicken stock to the boil in a frying pan. Add spring onion. Season to taste and simmer until bright green (2-3 minutes). Add broad beans and cook until warmed through (1 minute). Remove with a slotted spoon and divide spring onion among
INGREDIENTS 100 g course fresh breadcrumbs from sourdough bread 1 tsp olive oil
1 kg broad beans, podded (about 2.2 kg unpodded) 4 lamb racks (4 cutlets per rack), French-trimmed 25 g butter, coarsely chopped 4 thyme sprigs 250 ml (1 cup) chicken stock 1 bunch spring onions, trimmed and cut into 10-cm lengths 150 g soft goat cheese
Extra virgin olive oil and finely grated fresh horseradish (optional), to serve INSTRUCTIONS
serving plates. Arrange cutlets on top. Spoon over broad beans and scatter with breadcrumbs. Top with dollops of goat cheese. Drizzle with extra virgin olive oil and serve scattered with horseradish.
1. Preheat oven to 220 F. Combine breadcrumbs and olive oil in a bowl, mix with your hands to coat evenly, then spread on an oven tray. Bake, stirring occasionally until golden and toasted (5-7 minutes), cool to room temperature. 2. Meanwhile, blanch broad beans until just tender (1 minute), refresh, peel and set aside.
48 SAVOUR MANITOBA | SPRING/SUMMER 25
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