Lamb racks with caraway, maple glaze and sweet potato colcannon

Serves

Prep Time

Cook Time

Ingredients

2 x 8-point Lamb racks, French trimmed

1 tbsp Extra virgin olive oil

2 tsp Caraway seeds

1 tbsp Maple syrup

Sweet potato colcannon

1 tbsp Extra virgin olive oil

2 Leeks, thinly sliced

500g Sweet potatoes, peeled and diced into 3cm cubes

20g Butter

¼ cup Milk

To serve: 2 bunches broccolini

Brush the lamb with the oil and sprinkle with caraway seeds. Combine the maple syrup in a small bowl with salt and pepper, and pour over the lamb.
Preheat a fan-forced oven to 200°C and cook the lamb for 20 minutes for medium. Baste lamb with the glaze once or twice during cooking. Rest for 10 minutes, then slice into four portions.
Meanwhile, heat the oil in a medium frying pan and cook the leeks, covered, for 10-12 minutes until very soft.
Steam the sweet potato for 20-30 minutes, or until very tender. Mash with butter and milk and gently fold through the leeks. Season to taste.
Steam the broccolini for 3-4 minutes until cooked to your liking and serve with the lamb and colcannon.

Don't worry if the glaze slides off the lamb at first. It will thicken on the tray as it cooks, making it easier to baste.
To vary the glaze, try adding different whole spices to the lamb such as cumin, fennel or mustard seeds.
Try using a mini roast or butterflied lamb leg instead of the lamb racks.
Switch to make: Puttanesca lamb rack: Finely chop ¼ cup parsley leaves, 1 tablespoon olives, 2 cloves garlic, 2 anchovy fillets and 1 tablespoon capers, then add 1 tablespoon olive oil. Spread ingredients over the lamb and cook as per the recipe. Cook cherry tomatoes on the vine in the same pan as the lamb and serve together with lemon wedges.