Ingredients
| CHIVE & GARLIC OIL makes 250 ml/ prep 10 mins / cook 2 mins | |
| 75g parsley leaves, stalks removed | |
| 40g spring onions, roots removed | |
| 20g chives | |
| 2 cloves garlic | |
| 300ml neutral oil (I used sunflower) | |
| SPRING LAMB RACK WITH MIXED PEAS | |
| 1 rack of lamb (I used Royalburn Station lamb) | |
| 1 teaspoon salt | |
| ½ teaspoon black pepper | |
| neutral oil, to sear (I used sunflower) | |
| 120g pea tendrils | |
| 40g snow peas | |
| 6-7 mint leaves | |
| 2 tablespoons chive & garlic oil, plus extra to serve |
Chive and garlic oil is highly versatile in both its flavour and colour. It is tempting to use it just for its brilliant green colour alone, but don’t overlook how much it can enhance soups, dressings, mashes and sauces.
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Instructions
| 1. | CHIVE & GARLIC OIL |
| 2. | Coarsely chop the parsley, spring onions and chives into approx. 1cm pieces. |
| 3. | Put into a blender with the garlic and oil. |
| 4. | Blend slowly for 2-3 minutes until the herbs and oil are blitzing smoothly. |
| 5. | Increase the speed to medium and blend for an additional 3 minutes until the oil is deep green. |
| 6. | Transfer to a pot and place over a medium heat. |
| 7. | Bring to 100°C (approx 2 minutes) – the oil will appear to boil. |
| 8. | Remove from the heat and strain through a coffee filter into a clean, cold bowl. |
| 9. | Place into the fridge to cool as quickly as possible (straining the oil while still hot and cooling it quickly helps to preserve the vibrant colour). |
| 10. | Store in a clean jar in the fridge for up to 2 weeks. |
| 11. | SPRING LAMB RACK WITH MIXED PEAS |
| 12. | Heat the oven to 180°C. |
| 13. | Season the lamb rack on both sides with the salt and pepper. |
| 14. | Heat an ovenproof, medium-sized frying pan until hot with a little oil and sear the lamb rack on both sides for 1-2 minutes. |
| 15. | Put into the oven, bone down, and roast for 15 minutes. |
| 16. | Remove from oven and rest for 5-7 minutes. |
| 17. | Put the pea tendrils and snow peas into a bowl. |
| 18. | Coarsely tear the mint leaves and add to the peas. |
| 19. | Add the chive and garlic oil and toss. Season to taste. |
| 20. | Divide the salad between two plates, carve the lamb rack into cutlets and divide between the plates. |
| 21. | Drizzle each plate with a scant tablespoon of chive and garlic oil and freshly cracked pepper. |
Food styling, recipes & photography David Neville