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    Liquorice lamb with roasted carrots, vanilla parsnip mash, wilted spinach, potato cream and carrot jus

    Liquorice lamb with roasted carrots, vanilla parsnip mash, wilted spinach, potato cream and carrot jus recipe

    To drink: Simonsig Frans Malan Cape Blend, a warm, generous wine with distinct liquorice/anise character and slight oaky vanilla.

    Print Recipe

    Liquorice lamb with roasted carrots, vanilla parsnip mash, wilted spinach, potato cream and carrot jus

    Serves: 6
    Cooking Time: 2 hours 30 mins

    Ingredients

    • CARROT JUS

    • 10ml (2 tsp) olive oil
    • 1 small onion, chopped
    • 1 bay leaf
    • zest of 1 orange
    • 500ml (2 cups) fresh carrot juice
    • 15ml (1 tbsp) honey
    • 2,5ml (½ tsp) ground cumin
    • 1 litre water

    • VANILLA PARSNIP MASH

    • 1kg parsnips, peeled and diced
    • 1 litre milk
    • 5ml (1 tsp) vanilla paste
    • sea salt, to taste

    • POTATO CREAM

    • 250ml (1 cup) fresh cream
    • 1 small potato, peeled, cooked and finely diced
    • 1 garlic clove, crushed
    • 120g (1 cup) Gruyère or other strong white cheese

    • ROASTED CARROTS

    • 6 carrots, peeled
    • 30ml (2 tbsp) olive oil
    • sea salt, to taste
    • 20ml (4 tsp) butter

    • LAMB

    • sea salt and freshly ground black pepper, to taste
    • 12 x 200g lamb racks, trimmed of excess fat
    • 15ml (1 tbsp) liquorice root, finely ground
    • olive oil, for frying

    • LIQUORICE JUS

    • 15ml (1 tbsp) honey
    • 500ml (2 cups) beef stock
    • 15ml (1 tbsp) liquorice root, finely ground
    • 15ml (1 tbsp) butter, cold and cubed

    • SPINACH

    • 200g baby spinach
    • 30ml (2 tbsp) butter
    • salt and freshly ground black pepper, to taste

    Instructions

    1

    For the carrot jus, heat the oil in a large saucepan and sauté the onion and bay leaf for a minute. Add the remaining ingredients and bring to the boil. Reduce the heat and simmer until the liquid has reduced by half, about 1 hour.

    2

    Strain into a smaller saucepan, return to the heat and continue to cook until the liquid is slightly glazed, about a further 20 minutes. Cover and set aside to keep warm.

    3

    For the parsnip mash, place the parsnips in a saucepan, cover with the milk and cook gently until soft. Transfer to a food processor, add the vanilla and blend until smooth. Season and set aside to keep warm.

    4

    To make the potato cream, cook the cream, potato and garlic in a saucepan until just about to boil, about 4 – 5 minutes. Reduce the heat and simmer for 5 minutes. Remove from the heat and blend until smooth. Stir in the cheese, cover and set aside to keep warm.

    5

    Preheat the oven to 180ºC.

    6

    Place the carrots in a roasting dish, drizzle with the oil, sprinkle with salt and toss to coat. Roast until tender, about 15 minutes. Spread the butter all over the carrots and continue cooking until lightly golden, about a further 10 minutes. Remove and set aside to keep warm.

    7

    Season the lamb racks well and rub with the liquorice. Heat the oil in a large, heavy-based frying pan and brown the lamb for about 3 – 4 minutes on each side. Transfer to a roasting tray, cover and leave to rest for 5 minutes.

    8

    Roast the lamb in the oven for about 8 – 10 minutes (for mediumrare). Remove from the oven and allow to rest before serving.

    9

    To make the liquorice jus, heat the honey in a saucepan until it just begins to burn. Add the stock and liquorice and simmer until reduced. Stir in the butter to emulsify.

    10

    Pan-fry the spinach in the butter for about 1 minute and season.

    11

    Carve each lamb rack into 3 pieces and dip each piece into the liquorice jus. Serve immediately with the vegetables and carrot jus.

    Notes

    Liquorice root is available in Chinese supermarkets. In winter fennel bulbs can be used instead of spinach.

     

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