Smoked lamb racks with caramelised pear salad

Smoked lamb racks are perfectly paired with sweet caramelised pears in this gourmet recipe.

Recipe «Smoked lamb racks with caramelised pear salad» presented in category Recipes / Salads, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 cup SunRice long grain white rice, 50g loose-leaf lapsang souchong tea, 1 tbs light brown sugar, 2 x 6-cutlet French-trimmed lamb racks, 1 red onion, cut into thick wedges , 2 pears, cored, cut into wedges, 2 tbs each olive oil and honey, 150g mixed salad leaves , Balsamic vinegar, to drizzle.

Ingredients:

• 1/2 cup SunRice long grain white rice 
• 50g loose-leaf lapsang souchong tea 
• 1 tbs light brown sugar 
• 2 x 6-cutlet French-trimmed lamb racks 
• 1 red onion, cut into thick wedges 
• 2 pears, cored, cut into wedges 
• 2 tbs each olive oil and honey 
• 150g mixed salad leaves 
• Balsamic vinegar, to drizzle 

Instructions

1. Preheat the oven to 150C. Line a roasting pan with four layers of foil. Combine rice, tea and sugar, then spread over foil. Sit a wire rack over foil and place lamb on top. Cover pan with 2 sheets of foil, sealing well. Place over low heat and smoke lamb for 10-15 minutes.
2. Meanwhile, combine onion, pear and 1 tbs oil in a separate roasting pan.
3. Transfer lamb to pan with onion, then drizzle with honey. Roast for 20-25 minutes for medium-rare or until cooked to your liking. Remove lamb from pan and rest, loosely covered with foil, for 5 minutes. Return pan to oven and bake onion and pear for a further 5 minutes or until golden.
4. Slice lamb. Toss onion and pear with salad leaves and drizzle with vinegar and remaining 1 tbs oil, then serve with lamb.