Peninsula Lamb Rack
This delicious combination of the Peninsula’s famously tasty produce is perfect for a special occasion meal.
Preparation time: 20 minutes
Cooking time: about 15–20 minutes, depending on size of rack
oil for searing
salt and pepper
1 rack of Peninsula lamb, lightly scored in a crisscross pattern
1 Tbsp wholegrain Dijon mustard
1 Tbsp chopped fresh thyme
2 Tbsp breadcrumbs, toasted
1 Tbsp olive oil
1 large Agria potato, unpeeled
200ml rice or canola oil
1 red onion, peeled and cut into
3 cloves garlic, peeled and finely sliced
1 red capsicum, deseeded and cut into 1cm cubes
1 yellow capsicum, deseeded and cut into 1cm cubes
1 courgette, cut into 1cm cubes. x 400g can chopped tomatoes
salt and pepper
100ml olive oil
1 bunch spinach, washed
Break the broccoli into florets, discarding any tough stems. Set aside 2 small florets to garnish the finished soup.
Melt the butter in a large saucepan. Add the onion and leek and gently sauté until soft but not coloured. Add the broccoli, potato and stock. Cover and simmer for 15–20 minutes until the vegetables are tender. Set the soup aside to cool slightly.
Pour the slightly cooled soup into a food processor or blender and purée until smooth, then return the mixture to the pan. Add the milk and cream and season to taste. Reheat slowly. Just before serving, add the cheese, stirring until it melts.
Do not allow the soup to boil.
While the soup is gently reheating, blanch the reserved broccoli florets and thinly slice them lengthwise.
Ladle the soup into heated bowls and garnish with the sliced broccoli and a generous grinding of black pepper.
Submitted by the Watts family