INGREDIENTS
Slow cooked lamb
2 frenched lamb racks, 6 per rack
8 garlic cloves, skin on
2 tbsp Ras el hanout (Moroccan
spice mix)
60 ml (¼ cup) olive oil
2 tsp salt flakes
Charred zucchini and white bean salad
2 zucchinis, thinly sliced lengthways
2 tbsp extra virgin olive oil
Salt flakes and pepper, to taste
1 x 400 g tin cannellini beans, drained
½ cup mint leaves
½ cup parsley leaves
60 g rocket leaves
2 tbsp lemon juice
Tahini sauce
1 cup (200 g) thick Greek yoghurt
80 g (¼ cup) hulled tahini
2 tbsp lemon juice
1 tbsp sumac
Salt flakes, to taste
Miele accessories
METHOD
Slow cooked lamb
- In a large bowl, add the lamb, garlic cloves, spice mix, olive oil and salt and toss the lamb to coat well.
- Place lamb in the middle of a grilling and roasting insert on a universal tray. Place the garlic cloves under the lamb, insert the food probe if using and place in the oven on shelf level 2 on Fan Plus at 85°C.
- If using a food probe, set internal temperature to 60°C. If you’re not using a food probe, check the meat after 45 minutes with an external food probe until 60°C is reached. This can take from 45 minutes to 1 hour 20 minutes depending on the lamb.
- Remove from the oven and allow to rest for 10 minutes.
Charred zucchini and white bean salsa
- Combine the zucchini strips and half of the olive oil in a large bowl. Season to taste.
- Combine the remaining ingredients in another bowl.
Tahini yoghurt sauce
- Place all of the ingredients into a bowl and mix, season to taste.
To serve
- Preheat a griddle plate on medium-high heat, induction setting 7 for 5 minutes.
- Add the zucchini and char until slightly softened, add to the white bean salad. Cook the lamb until charred all over.
- Slice the lamb into individual pieces and serve with the salad and tahini sauce.
Hints and tips
- Cannellini beans can be cooked from dried beans using the steam oven.
- Lamb can also be cooked in a warming drawer on Cook setting 5 for 1 hour 30 minutes to 2 hours.
- This dish can be cooked in the Dialog oven: Select Gourmet Profi + Fan Plus at 85⁰C + GU Intensity: Medium + internal temperature 60⁰C. Rest briefly before searing to caramelise.
APPLIANCE / FUNCTION
Miele
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