Rosemary and garlic lamb rack with parsnip puree and plum and date chutney
1 lb Sepe Farm Lamb rack
4 Sprigs Fresh rosemary
6 cloves The Farm Garlic
1 tsp. Salt
1 tsp. Black pepper
4 Tbsp. Essex Oil Company Olive oil
3 Tbsp Arethusa Cultured Butter
6-8 The Farm Parsnip, peeled and cored
5 cloves The Farm Garlic
1 Onion, diced
2 Tbsp. Arethusa Butter
½ tsp. Salt
2 Cup Arethusa Milk
Plum and date chutney
8 Plums, cored and diced
6-8 Dried prunes
1 Tbsp. Essex Oil Company Olive oil
1 The Farm Onion, diced
2 cloves The Farm Garlic, diced
1 tsp. Sugar
1 tsp. Salt
2 Tbsp. Red wine (One you’d Drink too)
¼ Cup Water
Preheat the oven to 350 degrees.
Season the lamb rack with salt, pepper and olive oil. Rub the rosemary and garlic onto the lamb rack and pierce a few rosemary sprigs and garlic into the loin of the rack. Place in the oven for 15-20 minutes or until medium rare. Take the lamb out of the oven and let it rest for 10 minutes before carving it.
To make the parsnip puree, add butter to a saucepan, add the garlic and onions and season with salt. Cook on a medium heat for 15 minutes. Add the diced parsnip and continue to cook for 5 minutes. Add the milk, enough to cover the parsnip and let this simmer for approximately 15 minutes or until parsnip is tender and cooked through.
Drain and reserve the liquid, pour the cooked parsnip into a blender and pulse for 3-5 minutes. Add a little cooking liquid to reach desired consistency. Pour the parsnip puree through a sieve to ensure you have gotten rid of any lumps. Set aside.
To make the chutney add oil to the pan, sauté the garlic and onions then add the plums and dates and cook for 2 minutes. Add the rest of the ingredients except for the sugar and let this come to a boil for 2 minutes. Bring this down to a simmer and add the sugar and let simmer for 10 minutes. Add more water if the chutney has dried out and simmer for a further 5 minutes.