WA Signature Dish Winner
Picture: Supplied

Serves 2

4 golden beetroot, peeled, cut into quarters

4 target beetroot, peeled, cut into quarters

2 medium beetroot, peeled, cut into 1cm cubes (reserve the trimmings)

1 large sweet potato, peeled, cut into 1cm cubes

garlic oil (fresh garlic in EVOO)

salt to taste

2 knobs butter

splash vegetable stock

60ml chardonnay vinegar

1 x 8 rib French trimmed Dorper lamb rack

30g rice flour

2 eggs, lightly beaten

500ml olive oil


LUPIN CRUMB

15g Ras el Hanout

130g lupin flake

30g za'atar

1tsp pink salt

1 lemon, halved, grilled

10g sugar

80g goat's cheese


LUPIN SALT

20g lupin flakes

20g pink river salt

15g cumin seeds

1 cinnamon quill piece, broken up

100g macadamia nuts, roughly crushed

PARSLEY SALAD

1 bunch parsley

1/2 finger lime

3 tbsp chardonnay vinegar

3 tbsp EVOO

Preheat oven to 180C. Toss beetroot, trimmings and sweet potato with garlic oil and season with salt and place on separate roasting trays. Roast until the potato is crisp and the beetroot until soft, then blend together the medium beetroot trimmings with butter and vegetable stock to make a fine puree, finishing with a splash of vinegar. Lightly coat lamb rack in rice flour. Dip into egg wash (beaten eggs). Put together lupin crumb to the salt and coat lamb. Heat pan, add oil and panfry cutlets . Cook until golden and turn over. Cook for another 2 minutes. Remove from pan, place on a tray and finish cooking in hot oven (4-5 minutes). Remove rack from oven and place on absorbent paper, rest in a warm place (uncovered) for 15 minutes then cut into four pieces. Sprinkle two half lemons with sugar and grill in a pan. To make the lupin salt, toast 20g of lupin flake in the oven along with salt, cumin and cinnamon and blend to form a fine salt. Add macadamia nuts to roast beetroot and sweet potato then add two tablespoons of picked parsley and crumbled goat's cheese. Season with lupin salt.

Place a circular ring on the plate and spoon in the beetroot and the sweet potato mix. Press down then remove the ring and top with parsley salad. To make the parsley salad, pick off a bunch of parsley and stir through finger lime, vinegar and EVOO. Smear a little beetroot puree and place lamb on top and serve with grilled lemon. Serve lupin salt on the side.

The West Australian

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