Herb-crusted rack of lamb with asparagus purée

SERVES 2

400 g (14 oz) rack of lamb, about 8 points

40 g (1½ oz/½ cup) sourdough breadcrumbs

80 g (2¾ oz/½ cup) macadamia nuts, finely chopped

1 garlic clove, crushed

grated zest of 1 lemon

1 teaspoon chopped rosemary

1 teaspoon chopped mint

1 tablespoon chopped chervil

1 tablespoon chopped oregano

3 teaspoons dijon mustard

olive oil

2 tomatoes, halved

10 asparagus spears, trimmed

6 garlic cloves, extra

125 ml (4 fl oz/½ cup) chicken stock

Preheat the oven to 180°C (350°F/Gas 4). Trim the lamb so that it is very lean with no fat or sinew, then season with salt and pepper.

To make the herb crust, put the breadcrumbs, macadamias, garlic, lemon zest and herbs in a bowl and mix well. With the rack lying ribs side down, spread the mustard on top of the lamb meat and then press a generous amount of the herb crumbs onto the mu stard, packing it firmly.

Put a splash of olive oil in a roasting tin and carefully lay the rack on top of the oil, ribs down, crust up. Rub a splash of olive oil on to the tomatoes and four asparagus spears and spread them all out in the roasting tin. Put the extra garlic cloves into a foil pouch with a splash of olive oil. Twist the top of the foil to seal and put in the roasting tin. Roast for between 18 minutes (rare) and 28 minutes (well done) depending on your oven and your taste. Remove from the oven and rest the meat.

To make the asparagus purée, bring the stock to the boil in a small saucepan, then turn down to simmer. Cut the remaining six asparagus spears into five pieces each. Put the asparagus into the simmering chicken stock and cook until softened. Transfer the asparagus to a blender or food processor and blend until puréed using a little of the chicken stock to help break down the asparagus.

Put a large spoonful of the purée on each plate. To serve, cut the lamb into four sections, place two double chops on each plate along with the tomatoes, garlic cloves and asparagus.

Every now and then on my show, a chef like John Snelling from The Outpost Retreat, likes a dish I’ve cooked for them so much that they put it on their menu. This was one of those dishes. Gotta love that.