1 nori sheet
2 1⁄2 tablespoons sea salt flakes
3 Prime Dorper Lamb racks, French trimmed
1⁄4 cup olive oil
18 baby (Dutch) carrots, tops trimmed
200g green beans, tips trimmed
150g goat’s curd
12 mint sprigs to garnish
Honey Mustard Dressing
1/3 cup orange juice
1⁄4 cup hazelnut oil
2 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon wholegrain mustard
40g unsalted butter, chhopped
550g carrots, peeled and thinly sliced
3/4 cup chicken stock
Break nori sheet into small pieces. Place nori in a small electric spice grinder and process until very finely ground. Transfer into a bowl with salt flakes. Using your fingers, rub salt mixture together until well combined.
Carrot Puree: Melt butter in a deep saucepan over a medium to low heat. Cook carrot, stirring occasionally and taking care not to brown, for 10 minutes or until tender. Add stock and bring to the boil. Simmer for
15 - 20 minutes or until carrot is soft. Use a stick blender to blend until smooth. Season with salt.
Dressing: Whisk together orange juice, hazelnut oil, honey and mustards in a bowl until well combined. Season with salt and pepper.
Preheat oven to 180°C. Season lamb. Heat 2 tablespoons of oil in a heavy based roasting pan over a medium - high heat. Cook lamb, skin side down, for 4 – 5 minutes or until golden. Turn and cook
for 4 - 5 minutes or until browned all over.
Transfer pan to oven and roast for 20 – 25 minutes (for rare) or until cooked to your liking.
Meanwhile, place baby carrots and remaining oil in a baking dish and toss to combine. Roast for 15 – 20 minutes or until tender and light golden.
Transfer lamb to a chopping board and cover to keep warm. Set aside for 10 minutes to rest.
Cook beans in a saucepan of salted boiling water for 1 minute or until just tender. Drain. Gently reheat carrot puree over a medium heat.
Place spoonful of carrot puree on each serving plate and run tip of spoon through puree to spread across plate. Slice lamb into cutlets and arrange on puree. Arrange beans, baby carrots and small spoonfuls of goat’s
curd on plates. Top goat’s curd with pinches of seaweed salt. Drizzle with dressing and garnish with mint sprigs.
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