Recipe of the Month – March 2025

Try out our delicious March recipe of the month: Lamb rack crown, BBQ aubergine, roast tomatoes, pickled fennel

Serves: 4 people

Cooking time: 1 hour

Ingredients

2 x Lamb racks

1 x thick cut Barnsley chop

1 x Aubergines

30g x Tahini

5 x Tomatoes

1 x Hungry Guest basil pesto

1 x Hungry Guest Hummus

1 x Hungry Guest red pepper dip

Olive oil

1 x bulb Fennel

50ml x White vinegar

50g x Sugar

50ml x water

2 x star anise

3 x cloves

Directions

For the Grilled aubergine:

1. Cut the aubergines in half and score through the flesh, season with salt and drizzle with olive oil. Place them directly on the BBQ, charring well on all sides.
2. When the aubergines are soft scrape the contents into a bowl.
3. Mix in the tahini.

For the tomatoes

4. Cut the tomatoes in half, season with salt and pepper and grill.
5. When the tomatoes have a good colour remove from the heat and place on a serving plate. Drizzle with the basil pesto.

For the pickled fennel:

1. Shave the fennel using a mandolin.
2. In a pan place the water, sugar, and white wine vinegar. Add the spices and bring to the boil
3. Pour the pickling liquor over the shaved fennel.
4. Leave to cool.

For the lamb:

1. Drizzle the lamb racks with oil, salt, and pepper.
2. Place on the grill and caramelise evenly.
3. Move the lamb to a cooler part of the grill and cook gently to an internal temperature of 58 degrees C.
4. Remove from the heat and allow to rest. The meat should reach approximately 65 degrees C.
5. Before serving return the lamb to the heat to warm the meat through, then coat with red pepper dip before carving.

To serve

1. Assemble the tomatoes, aubergine, and pickled fennel on a plate.
2. Add dollops of hummus and pesto.
3. Carve the lamb into cutlets. Remove the Barnsley chop from the bone, and slice into 1cm slices.