Rack of Lamb with Croquettes, Spinach, Mushrooms, Lemon Myrtle Aioli and Rocket Mayonnaise

4 slices sugar cured black belly bacon
4 x 3 rib lamb racks
2 tablespoons olive oil
8 sage leaves
8 sprigs thyme
250ml red wine
50g butter
12 baby spinach leaves
Lemon wedges, to garnish
Lemon myrtle Aioli
2 egg yolks
juice of ½ a lemon
¼ teaspoon ground lemon myrtle
2 cloves garlic, crushed and finely chopped into a paste
250ml extra virgin olive oil
sea salt and freshly ground white pepper, to taste
Rocket mayonnaise
2 egg yolks
1 tablespoon fresh rocket juice
juice of ½ a lemon
250ml extra virgin olive oil
Mushroom medley
1 tablespoon olive oil
1 tablespoon extra virgin Macadamia Oil
4 cloves garlic
4 eschallots
4 sprigs thyme
8 Swiss brown mushrooms
8 button mushrooms
8 oyster mushrooms
Potato croquettes
3 desiree potatoes, peeled
½ teaspoon Murray river salt
½ cup plain flour
1 egg, whisked
½ cup panko breadcrumbs
½ cup macadamia meal
canola oil, for frying

Aioli and mayonnaise can be made several hours ahead. Store, covered, in refrigerator.

Panko breadcrumbs are Japanese with a light texture resulting in a crisp coating.

To make your own macadamia meal, simply process nuts to form fine crumbs. Do not over process or you will end up with nut butter.

  1. To make the aioli, in a medium bowl, whisk together the egg yolks, lemon juice, lemon myrtle and garlic. Slowly pour in oil in a steady trickle, whisking continuously. Season to taste with salt and pepper. Refrigerate until required.
  2. To make the mayonnaise, in a small bowl whisk together egg yolks, rocket juice and lemon juice. Slowly pour in oil in a steady trickle, whisking continuously. Season to taste with salt and pepper. Refrigerate until required.
  3. To prepare the mushroom medley, heat oil in a large frying pan. Add garlic, eschallots and thyme. Cook, stirring, until soft. Add the mushrooms. Cook, stirring, until tender.
  4. To prepare the potato croquettes, place the potatoes into cold salted water and bring to the boil. Boil until tender. Drain. Mash. Season with salt and pepper. Cool slightly. Roll into four balls. Lightly dust the potatoes in combined flour and salt. Dip in egg and roll in combined panko breadcrumbs and macadamia meal.
  5. Pre-heat your deep fryer to 180°C. Carefully place the potatoes into the hot oil in batches and cook until golden brown and crisp. Drain on absorbent paper. Cover to keep warm.
  6. Cook the bacon in a moderately hot dry frying pan until crisp. The bacon will cook in it’s own fat. Place to one side.
  7. To prepare the lamb, lightly brush with olive oil and season with salt and pepper. Using a sharp knife, make insertions between each rib and insert sage and thyme leaves.
  8. Pre heat oven to 180°C.
  9. Heat oil in a heavy based frying pan until very hot. Add lamb. Cook, turning, until browned all over and sealed. Be sure to seal the ends. Transfer to a baking paper lined oven tray and place into the oven for about 8-10 minutes or until medium rare. Remove from oven and stand, covered, at least 5 minutes.
  10. Using the pan you sealed the lamb in, add the red wine and boil until reduced by half. Whisk in the butter and adjust seasoning.
  11. To serve, drizzle aioli and rocket mayonnaise over four plates. Divide spinach among plates and place the mushrooms in centre of the plate and a few around the edge (give one clove of garlic to each person). Top mushrooms with lamb and bacon. Drizzle with red wine jus. Arrange a potato around the lamb. Drizzle with rocket mayonnaise. Garnish with lemon wedges. Serve immediately.
Recipes Rowan & Sophia