Lamb Rack with Spring Vegetables

Ingredients

• 750 g New Zealand lamb rack
• coarse sea salt (pepper)
• 2 Garlic cloves
• 4 sprigs thyme each (rosemary and tarragon)
• 50 ml Pernod
• 250 g Thai asparagus
• 250 g Sugar snap peas
• 250 g carrots
• 1 Mango
• 5 mint sprigs
• Cayenne pepper
• 2 tbsp apple balsamic vinegar (or Aceto bianco)','50 g unsalted cashew nuts','3 tbsp olive oil

Instructions

1. 1.

   Season lamb rack with salt and pepper. Peel garlic and finely chop. Wash herbs, pluck from stems and finely slice. Place lamb rack in a roasting pan and sprinkle with herbs and garlic. Drizzle with Pernod and roast in a preheated oven at 200°C (180°C fan or gas stove level 4) for about 20 minutes.

2. 2.

   Meanwhile wash asparagus and sugar snap peas and drain. Peel carrots and cut into thin strips. Peel mango, remove pit and roughly cube flesh. Wash mint, pluck from stems and coarsely chop.

3. 3.

   Season mango with apple balsamic vinegar, mint, salt and cayenne pepper. Toast cashew nuts in a non‑stick pan until golden brown, set aside. Sauté vegetables in hot oil in a non‑stick pan for 6–8 minutes. Add mango sauce and adjust seasoning strongly.

4. 4.

   Slice lamb rack into pieces and arrange with vegetables on the plate. Sprinkle vegetables with cashew nuts.