Lamb carré, prized for its succulent chops, delivers the ultimate lamb flavor. This light recipe pairs it with crisp green asparagus, making it ideal for spring gatherings.
Ingredients for 4 servings:
2 lamb carré racks
9 baby corns (mini corn)
About 18 green asparagus spears
Teriyaki sauce
Salt and pepper
Beet leaves for garnish
Preparation:
Boil the baby corn for 4 minutes, then immediately rinse under cold water.
Trim fat from the lamb carré and cut into portions with 2 bones each. Slice baby corn lengthwise.
Grill lamb carré over high heat for a crispy sear, brush with teriyaki sauce, and finish on indirect heat to your preferred doneness.
Quickly grill asparagus over high heat.
Plate the lamb carré with green asparagus and baby corn. Season with salt and pepper, and finish with beet leaves.
