Rack of lamb with herb souffle and mulled wine sauce. Photo / Babiche Martens
Serves 4
• 1 tsp wholegrain mustard
• ¼ cup chopped herbs, choose from parsley, rosemary, thyme
• 1 Tbsp harissa
• Pinch salt
• 1 Tbsp olive oil
• 2 lamb racks
• 3 egg whites
Sauce
• 300ml red wine
• 1 Tbsp balsamic vinegar
• 2 tsp brown sugar
• 1 cinnamon quill
• Pinch allspice
• 100ml beef stock
Toasted coconut and espresso pavlovas1 tsp cornflour
1. Set oven to 200C.
2. In a small bowl, mix mustard, herbs, harissa and salt.
3. Heat oil in a frying pan and sear sides of the lamb. Allow to cool.
4. To make the sauce, put wine, balsamic, sugar, cinnamon and allspice in a small pot. Bring to a boil and reduce by half. Add stock and simmer a further 3 minutes. Mix cornflour with a little water and add to sauce. Simmer until thickened slightly.
5. In a clean bowl, beat egg whites until thick. Fold through mustard mix. Smother on the sides of the lamb, then place in a baking dish. Place in hot oven for 15-20 minutes or until lamb is cooked through and the souffle is lightly browned.
- VIVA
The Nightglow will take place on March 22 in Hamilton.