Rack of Lamb with Beetroot & Macadamia Purée

Method

1. Start by preheating your oven to 190°C. Wrap whole beets in foil with a drizzle of olive oil and a sprinkle of salt, then roast until tender, this can take up to 2 hours. (Alternatively, you can boil them if short on time.)
2. While the beets cook, deseed your pomegranate and set the seeds aside. With about 45 minutes left on the beet timer, remove your lamb rack from the fridge. Rub it down with olive oil, salt, and pepper, then let it come to room temperature.
3. In a small saucepan, gently melt 200g of butter with 3 tablespoons of miso paste and a splash of olive oil. Stir until fully combined, then keep the miso butter warm.
4. Heat a grill pan or BBQ until it's smoking hot. Add a little olive oil, then char your cabbage and leeks. Once they begin to colour, baste them with the miso butter. Continue cooking until they’re caramelised and tender, but still holding their shape. Set aside.
5. Once the beets are done, unwrap and peel them while still warm. Blend them with macadamia nuts until smooth, adding a knob of butter. Adjust seasoning and texture with a splash of oil or water if needed. Keep the purée warm. Turn your oven up to 200°C.
6. Rub your lamb rack with olive oil, season well, and place on a roasting rack. Roast for around 25 minutes for a perfect medium. Let the lamb rest for 10 minutes before slicing into cutlets.
7. To serve:
8. Spread a layer of beetroot and macadamia purée onto the plate. Arrange lamb cutlets on top, followed by the charred cabbage and leeks. Finish with a sprinkle of pomegranate seeds and a final pinch of salt.