NZ Woman's Weekly

Lamb racks and pancetta with baked kumara orzo

Lamb racks and pancetta with baked kumara orzo
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Serves 4

Use the best-quality lamb you can afford, and trim off any excess fat. Portion 2-3 cutlets per person. As a quick and easy sauce, heat up store-bought mint jelly or sweet chilli jam with a little water to make a glossy glaze. Whip up a green salad while everything’s cooking.

  • 1 large lamb rack
  • 2 tbsp oil
  • Fresh rosemary
  • 1 clove garlic, crushed
  • 4-6 slices pancetta, Parma ham or streaky bacon
  • ¾ cup orzo
  • 2 medium golden kumara, peeled and diced
  • 1 tsp garlic and herb sea salt (find this with the herbs and spices at the supermarket)
  • 750ml chicken stock
  • Fresh thyme leaves
  • Mint jelly or sweet chilli jam
  1. Preheat the oven to 180ºC. Place the lamb rack in a lined roasting dish. Combine the oil, a few chopped rosemary sprigs and the garlic and spread over the lamb rack.
  2. Cover the rack with the slices of pancetta and roast for 20-25 minutes, depending on how well done you prefer it. Remember to cover and rest the meat for 10 minutes before slicing.
  3. For the orzo bake, combine orzo, kumara, salt and stock, and arrange in shallow layer in a medium casserole or baking dish. Bake for 10 minutes, then stir and return to the oven for a further 10-15 minutes or until the liquid is nearly absorbed and the orzo and kumara is tender. Sprinkle with extra herbs to serve.
  4. For the sauce, melt the mint jelly or chilli jam with a little water (about ½ cup with ¼ cup water) until hot and syrupy.
  5. Serve the kumara bake on warm plates and top with sliced lamb rack, drizzle with glaze and add a few herbs to garnish.


About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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