Lamb Rack with Gold Kumara And Tomato, Mint and Asparagus Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil. Preheat BBQ hot plate or grill to high (if using).
2. Toss kumara with a drizzle of oil on prepared tray. Season with salt and pepper and roast for 20–25 minutes, until golden. Turn once during cooking. Pat lamb dry with paper towels and rub with rack spice mix and a drizzle of oil. Leave to marinate for 5 minutes while you prepare the salad.
3. Place asparagus and salt in a medium, heat-proof bowl and cover with boiling water. Leave for 1–2 minutes, until bright green and tender. Drain, refresh under cold water and drain again. Combine asparagus with all remaining salad ingredients in same bowl, season with salt and pepper and toss to combine.
4. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook lamb, fat side down, for about 2 minutes. Flip and cook under side for about 1 minute, until golden.
5. Move kumara to one side of oven tray and transfer lamb to opposite side of tray to cook for 7–8 minutes for medium-rare (depending on thickness), or until cooked to your liking. Cover, with foil, to rest for 5 minutes.
6. Wipe pan clean with paper towels and return to medium heat. Add jus, bring to a simmer and cook for 1–2 minutes, until warmed through. Remove from heat and keep warm. Alternatively, heat jus in a small pot. Carefully slice lamb rack into cutlets, slicing down between upright bones.
7. Divide kumara between plates. Top with tomato, mint and asparagus salad and lamb rack cutlets. Drizzle over lamb and mint jus and garnish with spring onions.