As it starts to get cosy we’ve pulled out this great recipe from John Purbrick’s kitchen. A family favourite and easy to prepare. Simplicity is the key here – and the result? Delicious even if we do say so ourselves.
We also recommend changing out the sweet potato with cous cous and adding any roast vegetables – roast tomato also goes well.
- 1 x 8 bone rack of lamb – remove fat and lightly score 2 or 3 times
- 1 medium-sized sweet potato – cut across into 2cm pieces
- 250gm long green beans – steam
- 1tbsp marmalade – use orange or orange and lemon
- 1tbsp oat bran – mix with the marmalade
- Greek yoghurt
- Salt to taste
Pre-heat oven to 220°C (200°C if fan-forced).
Dry and lightly oil the sweet potato rounds, dust with a little salt on one side and place on an oven-proof dish and cook for 35 minutes in the pre-heated oven.
Sprinkle a little salt over the scored side of the lamb, rub in and then spread the marmalade and oat bran paste over the scored side.
Place the lamb in the oven with the sweet potato and cook for 18 to 19 minutes for medium-rare.
Serve with the steamed green beans. Greek yoghurt with the sweet potato adds another dimension to the dish.
Enjoy the very appealing fruit-forward characters of the Cellar Door exclusive Tahbilk Shiraz Cabernet with this dish.