TASTE OF THE MONTH.... EASY ENTERTAINING
December 2008
Rachel Blackmore

Quick to prepare and bursting with summer flavours this menu is perfect for informal entertaining. Lamb racks from Barry’s of Mayfair are flavoured with The Village Press olive and lemon pesto and accompanied by a warm potato salad while the Saucy Sisters Aubergine Kasundi Pickle gives an extra flavour boost. John from Askerne Estate Winery recommends their Pinot Noir 2006 as the wine to drink with this meal.

To accompany the strawberries which have been in the market for a couple of months there are now blueberries, boysenberries, raspberries and more and what better way to show them off then in these sensational sundaes featuring delicious Gelato ice cream, creamy Hohepa Greek yogurt and Aromatics amazing Mixed Berry Boogie.

Farmers' Market Shopping List

Barry’s of Mayfair – lamb racks
The Village Press – olive oil, olive and lemon pesto
Epicurean Supplies – macro micro salad, courgettes, flat-leaf parsley, mint,
Krismaw Gardens – new potatoes, courgettes, spring onions, garlic, strawberries, lemons
Saucy Sisters – Augergine Kasundi Pickle
Gelato – ice cream (flavour/s of your choice)
Hohepa – Greek yogurt
Aromatics – Mixed Berry Boogie
Various growers including The Squirrel’s Pantry, Hanna Berry Farm, Bay Blueberries, Freefall Orchard – berries

Recipe

OLIVE-CRUSTED LAMB RACK WITH WARM POTATO SALAD
Serves 8

4 x 6 rib lamb racks – allow 3-4 ribs per serving depending on the appetites of your guests
1/2 cup olive and lemon pesto
olive oil
1 pkt macro micro salad
lemon wedges, to serve

WARM NEW POTATO & COURGETTE SALAD

1.5kg small new potatoes, washed and scraped
4 courgettes, sliced
2 tbsp oil olive
1 bunch spring onions, sliced
3 cloves garlic, finely chopped
3 tbsp chopped fresh mint
3 tbsp chopped flat-leaf parsley
2 tbsp lemon juice
freshly ground black pepper

1. To make potato salad, place potatoes in a large saucepan of water and bring to the boil over a high heat. Reduce heat and simmer for 10-15 minutes or until potatoes are tender. Drain and refresh under cold water. Depending on size, halve or quarter potatoes and set aside.
2. Heat oil in a large frying pan over a medium-high heat. Add potatoes and cook, turning occasionally, until golden. Transfer potatoes to a large bowl and set aside. Add extra oil to the pan, if necessary, and cook courgettes until tender and golden. Add to bowl with potatoes, then add spring onions, garlic, mint, parsley, lemon juice and freshly ground black pepper to taste. Toss gently to combine.
3. Meanwhile, preheat oven to 220C. Brush lamb racks lightly with olive oil. Heat a large heavy-based frying pan over a high heat add lamb and cook for 4-5 minutes on both sides or until browned.
4. Remove lamb from pan and place in a roasting dish. Spread top side of lamb racks with olive and lemon pesto and bake in oven for 15-20 minutes or until lamb is cooked to your liking.

Serving suggestion: Cut lamb into cutlets and serve with potato salad, macro micro salad, lemon wedges and the Saucy Sisters Aubergine Kasundi Pickle.

For Mixed Berry Sundaes: Place large scoops of Gelato ice cream (flavour/s of your choice) into serving bowls or glasses. Scatter with mixed berries of your choice, top with a dollop of Hohepa Greek yogurt and a drizzle with Aromatics Mixed Berry Boogie.