More from Executive Chef Tony Kocke at the Beverley Hills Hotel
SLICED RACK OF LAMB
4 bone rack of lamb
5g Salt black pepper
50g Bread crumbs
30g Dukka spice
One Lime zest
15ml Olive oil
Take the olive oil, Dukka spice, lime zest, garlic and seasoning and rub the rack with the marinade. Let his infuse for one hour in the fridge. Please on the backing tray and roast for 16 minutes at 180 c or till core temperature is 50 c.
Take the remaining Dukka spice and bread crumbs with more lime zest and mix for you crust.
Roll your rack in the crust and bake under your grill for 3 minutes.
Then let it rest for 5-7 minutes..
100G Red capsicums
100G Red pimento peppers
10g Red chilli peppers
2 spoons Honey
5g Lemon juice
This is easy to make, you take all the ingridience into a food processor and blitz till it becomes a smooth paste cook all the above in olive on medium heat for 35 minutes.
Serve this sauce hot with your sliced lamb rack.
Sweet potato mash
60G Sweet potato
Boil the sweet potato for 20 minutes or till cooked soft than drain and let the stem dry out the potatoes. Add the butter and cream and mix into smooth mash potatoes. Season with salt.
Oven grilled vegetables
20G Baby marrows
ONE Cocktail onion
20ML Olive oil
Place all the vegetables into a roasting tray cover drizzle with olive oil and roast in the oven at 200 c for 15 minutes.