This Lamb with Baked Herb Ricotta and Hazelnut Mint Picada recipe offers something for everyone.
The lamb back straps are grilled on the BBQ until tender and juicy. The Baked Herb Ricotta is loaded with flavourful cheeses and fresh herbs, while the Hazelnut Mint Picada blends crispy sourdough with garlic, roasted hazelnuts, and mint for a satisfying crunch.
Lamb with Baked Herb Ricotta and Hazelnut Mint Picada Recipe
Serves 6
Ingredients:
500g baby beetroot, trimmed
3 bunches baby carrots
2 tbsp olive oil
4 x 250g lamb back straps
1 bunch rocket, to serve
Baked Herb Ricotta
500g ricotta
150g goat’s cheese
1 cup finely grated parmesan
2 eggs, lightly beaten
⅓ cup pure cream
½ cup parsley leaves, chopped
1 tbsp thyme leaves
1 tsp lemon zest
Hazelnut Mint Picada
2 tbsp olive oil
1 cup torn sourdough bread
2 cloves garlic, crushed
½ cup roasted hazelnuts, coarsely chopped
½ cup mint leaves, chopped
½ cup parsley leaves, chopped
1 tsp lemon zest
Method:
Heat oven to 180˚C. Grease a 20cm round spring form pan. Place on a baking tray.
To make ricotta, beat cheeses, eggs, cream, herbs and zest with electric beaters until combined. Season with salt and pepper. Spoon into prepared pan. Cook for 1 hour, or until a skewer into the centre comes out clean. Set aside for 10 minutes. Remove from pan and keep warm.
Wrap each beetroot in foil. Wash and trim carrots and place on a baking tray. Toss with 1 tablespoon of oil. Season with salt and pepper. Cook for 1 hour or until beetroot are tender when pierced with a knife and carrots are golden. Set beetroot aside to cool slightly. Remove foil and skin. Cut into thick wedges.
To make picada, heat oil in a small frying pan over a medium heat. Add sourdough and garlic. Cook, stirring, for 5 minutes or until golden and crisp. Cool. Just before serving, combine all ingredients. Season with salt and pepper.
Preheat a barbecue plate or chargrill to a high heat. Brush lamb with remaining oil. Season with salt and pepper. Cook for 7 to 10 minutes, turning once, for medium, or until cooked to your liking. Cover lamb lightly with foil and rest in a warm place for 5 minutes, before slicing thickly.
Slice ricotta into wedges. Serve with lamb and salad of beetroot, carrot and rocket. Scatter with picada.
