Ingredients
Method
- 3 ripe peaches For the stone fruit chutney:
- 2 ripe nectarines
- 3 ripe peaches
- 3 T castor sugar
- 2 ripe nectarines
- 3 T Woolworths white balsamic vinegar
- 3 T castor sugar
- 1 Woolworths Easy to Cook free range rack of lamb with prune stuffing and prune-and-citrus sauce
- 3 T Woolworths white balsamic vinegar For the Caramelised butternut-and-beetroot salad cauliflower couscous:
- 1 Woolworths Easy to Cook free range rack of lamb with prune stuffing and prune-and-citrus sauce
- 1 whole butternut, sliced skin and seeds intact For the Caramelised butternut-and-beetroot salad cauliflower couscous:
- 300 g baby beetroot, washed and quartered
- 1 whole butternut, sliced skin and seeds intact
- 2 T olive oil
- 300 g baby beetroot, washed and quartered
- 2 T olive oil
- Sea salt and freshly ground black pepper, to taste
- Sea salt and freshly ground black pepper, to taste
- 40 g watercress
- 40 g watercress For the lemon dressing, whisk: For the lemon dressing, whisk:
- 2-3 T olive oil
- 2-3 T olive oil
- 1 lemon , zested and juiced
- 1 lemon , zested and juiced
- 2 t Dijon mustard
- 2 t Dijon mustard
- Salt, to taste
- Salt, to taste For the cauliflower couscous: For the cauliflower couscous:
- 380 g Woolworths Cauliflower Couscous
- 380 g Woolworths Cauliflower Couscous
- Sea salt and freshly ground black pepper, to taste
- Sea salt and freshly ground black pepper, to taste
Method
Ingredients
1. To make the stone fruit chutney, slice the fruit into wedges, place in a saucepan with the remaining ingredients, and simmer for 5–10 minutes until tender and soft but still quite chunky. Set aside to cool to room temperature to serve.
2. To make the lamb, preheat the oven to 160°C. Remove all the outer packaging. Remove the lamb from the vacuum bag and set aside the dried orange slices.
3. Place into a roasting pan with the arched, trimmed bones facing downward and the fat-side facing up. Place on top of the root veggies and roast for 25 minutes per 500 g, plus an additional 20 minutes. Place the orange slices onto the centre of the lamb 15 minutes before the end of the cooking time. Remove from the oven and allow to rest for 10 minutes. While resting, heat the glaze in a medium-sized saucepan for 2 minutes, then serve with the rack of lamb and chutney.
4. To make the butternut salad, toss the butternut and beetroot in the garlic, olive oil and seasoning, top with the lamb and roast for 40 minutes or until caramelised and tender.
5. Combine the ingredients together for the dressing in a large bowl and stir through the Woolworths cauli-couscous to coat. Serve on a platter with roasted veggies and watercress. Enjoy.
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