CRAFTED TO BE SHARED

INGREDIENTS:

• 1 New Zealand French Cut lamb rack
• 15g Murray River Salt
• 50g Bio Orto olive oil
• 30g La Drogheria meat spice mix
• 20g Clovis mustard
• 30g White wine
• 70g Begro asparagus
• 70g Alterra broccoli
• 70g Begro corn
• 30g La Drogheria vegetable spice mix
• 50g Butter
• 100g Home Chef beef stock
• 20g Greca Botanica thyme
• 20g Greca Botanica rosemary
• a little water

INSTRUCTIONS:

Line a baking dish with the vegetables and drizzle them with olive oil, salt, and the vegetable spice mix. Next, marinate the lamb with salt, the meat spice mix, and the mustard. Sear it in a hot pan on all sides until nicely golden, then place it on top of the vegetables. Add the thyme and rosemary, cover, and bake in the oven for 30 minutes at 180 °C. Once removed from the oven, slice the lamb into pieces and set aside. In the same pan where the lamb was seared, add the lamb juices along with the beef stock and mustard. Stir well and bring to a boil. Once it boils and reduces by half, remove from the heat, add the cold butter cut into small pieces, and stir until the sauce thickens. To serve, arrange the vegetables on a platter, place the lamb on top, and finish with the sauce.