Health & Wellness Blog

Recipe of the Month – April

INGREDIENTS

  • 40g (1/4 cup) pistachios
  • 80g fresh continental parsley leaves
  • 1 sprig fresh rosemary, leaves only
  • 1 lemon, rind finely grated
  • 4 garlic cloves, peeled, coarsely chopped
  • 2 tablespoons extra virgin olive oil
  • 2 (about 700g each) lamb racks, 8 cutlets on each rack, French trimmed
  • 1 tablespoon Dijon mustard

SWEET POTATO & CAULIFLOWER MASH

  • 600g sweet potato, peeled, coarsely chopped
  • 600g cauliflower, cut into florets
  • 150g baby kale leaves (or spinach), coarsely chopped
  • Parmesan, finely grated, to serve

METHOD

1.Preheat oven to 200C/180C fan forced. Process the pistachios, parsley, rosemary, lemon rind, 2 of the garlic cloves and 1 tbs of the oil in a food processor until a smooth paste forms.

2.Trim any remaining fat from the lamb racks. Place on a wire rack in a roasting pan. Roast for 15 minutes. Spread the mustard over the lamb. Press pistachio mixture firmly over the lamb racks to evenly coat. Roast for a further 10 minutes for medium, or until cooked to your liking. Cover loosely with foil and set aside for 10 minutes to rest.

3.Meanwhile, for the mash, place the sweet potato in a large steamer over a saucepan of simmering water. Cook, covered, for 5 minutes. Add the cauliflower and cook, covered, for 10 minutes. Add the kale and cook for a further 3-5 minutes or until vegetables are tender. Reserve steaming liquid. Transfer the vegetables and remaining garlic to a food processor. Add 120-140ml reserved steaming liquid and remaining oil. Process until a smooth puree forms. Season.

Top the vegetable mash with the finely grated parmesan. Serve with the lamb racks.

Source: https://www.taste.com.au/recipes/rack-lamb-parsley-pistachio-crust/09e39c26-d3a3-474f-a671-65c520313c9a?r=recipes/paleorecipes&c=b01d3705-a10c-4d3d-b2dd-0f5a8237544d/Paleo%20recipes

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