with Carrot & Ginger Purée and Miso Butter

Stella and Jazzey's Furikake Lamb Rack

Prep time: 45 mins
Cook time: 45 mins
Serves: 4


2 x 4-point lamb racks, at room temperature

200g green beans, trimmed

2 tsp sesame oil

2 tsp olive oil

Carrot and Ginger Purée

800g carrots, peeled, chopped

2 tbs olive oil

125ml chicken stock

25g butter, diced

1 tsp finely grated fresh ginger


3 sheets nori, chopped

2 tbs sesame seeds

1 tsp chilli flakes

1 tsp garlic powder

1 tsp onito flakes

Miso Butter

100g butter

1½ tbs white miso


1. Preheat oven to 200C.

2. To make purée, place carrots in a roasting dish. Add oil, season and toss to coat. 

3. Roast for about 40 minutes or until very soft. Place in a processor (or use a stick blender) and process until smooth. Add remaining ingredients. Season well. Process to combine. Pass through a sieve if you like a super smooth purée. 

4. To make furikake, process all ingredients to form coarse crumbs. 

5. Heat a frying pan over medium heat. Cook lamb, fat side down, until fat is golden, crisp and fully rendered. Continue to cook lamb, turning, until browned all over. Transfer to an oven tray and rub furikake mix all over lamb.

6. Roast for about a further 10 minutes or until cooked to your liking. Transfer to a warm plate and rest, lightly covered with foil, for 10 minutes.

7. Place beans in a roasting dish. Drizzle with oils. Season. Roast for about X minutes or until just tender. 

8. To make miso butter, place ingredients in a small saucepan over medium heat. Whisk until melted, smooth and combined.

9. Serve lamb, purée and green beans with miso butter.