Perfectly complemented by a glass of 2013 Craggy Range 'Sophia', Gimblett Gravels, Hawke's Bay

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Roast lamb rack, polenta cake, peppers, garlic foam  

Serves: 4 
  • 2 x lamb racks
  • 500ml milk
  • 125g quick cook polenta 
  • 4 parsely stalks 
  • 1 clove garlic
  • 1/2 cup grated parmesan 
  • Pinch of nutmeg
  • 1/4 small onion 
  • 250g mashed potato
Combine milk, parsely stalks, garlic, nutmeg and onion in a saucepan. Heat on low temperature for 1 hour. Strain through a sieve and bring to a boil. Whisk in polenta and cook for 5 minutes, stirring continually. Mix the parmesan and mashed potato into the polenta, season to taste. Mold polenta into oiled 7cm round rings. Refrigerate. 

  • 250ml chicken stock
  • 250ml cream
  • 8 cloves roasted garlic 
Reduce cream and stock together over low heat by one quarter. Blend with garlic and season. Pass through a fine sieve. 

  • 1 yellow pepper
  • 1 red pepper 
  • 1 tsp (good quality) paprika 
  • Extra Virgin olive oil
Grill peppers or roast in hot oven until soft. Place in a bowl and cover with cling film, When cool, peel off skins and remove seeds. Slice into fine strips. Mix with paprika and a little olive oil. 


To serve: season and roast 2 x lamb racks at 180'C to medium (should still be slightly pink. Rest for 20 mins. Grill or fry polenta cakes in butter on medium heat until golden brown. Froth garlic foam with a hand mixer or milk frother. Place peppers on polenta cakes. Slice lamb racks and arrange, pour foam around lamb and polenta cake. 

Wine match: 2013 Craggy Range 'Sophia', Gimblett Gravels, Hawke’s Bay