Lamb Gaytime Pops with Roasted Beetroot Tartar and Sweet Potato Fries

5 from 8 votes
Prep Time 1 hour 20 minutes
Total Time 1 hour 20 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 482 kcal


For the roasted beet tartare:

  • 3 Pc. Rack of lamb
  • 8 tbsp Olive oil
  • 6 Pc. Sprigs of thyme
  • 3 Pc. Rosemary sprigs
  • 1 Pc. Garlic cloves
  • 1,5 tbsp Vegemite
  • 3 tbsp Barley malt extract
  • 2 tbsp Lemon juice
  • 1 Cup Salted macadamia nuts
  • 1 tbsp Salted butter
  • Salt
  • Pepper
  • 5 Pc. Beetroot
  • 4 tbsp Olive oil
  • 6 tbsp Balsamic vinegar
  • Salt
  • Pepper
  • 1 Cup Macadamia nuts natural
  • 3 tbsp Maple syrup
  • 400 g Fresh goat cheese roll
  • 100 g Arugula

For the sweet potato fries:

  • 5 Pc. Sweet potatoes
  • 1 tbsp Flour
  • 1 tsp Sweet paprika
  • 0,5 tsp Garlic powder
  • 0,5 tsp Onion powder
  • Salt
  • Pepper
  • 2 l Fat for deep-frying

For the shallot and red wine sauce:

  • 10 Pc. Shallots
  • 1 l Red wine
  • 250 ml Balsamic vinegar
  • 500 ml Vegetable broth
  • 5 tbsp Brown sugar
  • 1 tbsp Cold salted butter
  • Salt
  • Pepper



  • Parry the rack of lamb and vacuum seal each one individually with 1 tablespoon of olive oil, salt, pepper and 2 sprigs of thyme. Preheat the Sousvider to 50 ° C. Put the rack of lamb in the water bath and cook in the water bath for at least 2 hours (better 3 hours).
  • Take the rack of lamb out of the sousvide and remove the vacuum wrapping. Let the rack of lamb rest briefly.
  • Heat 5 tablespoons of olive oil, 1 to 2 sprigs of rosemary and a crushed clove of garlic in a pan. Sear the lamb whole on all sides. Finally, reduce the heat and add 1 tablespoon of salted butter.
  • Take the rack of lamb out of the pan, wrap it in aluminum foil and let it rest briefly. For the lamb marinade, mix 3 tablespoons of barley malt extract, 1½ tablespoons of Vegemite and 2 tablespoons of lemon juice.
  • Finely chop 1 cup of salted macadamia nuts. Cut the rack of lamb into lamb chops, turn in the marinade and then in the chopped macadamia nuts.


  • Roast the 5 beets in a saucepan for about 45 minutes until the beets are soft. The prayers should be turned from time to time. Let the beetroot cool down a little, peel and dice.
  • Add 6 tablespoons of balsamic vinegar, 4 tablespoons of olive oil, salt and pepper to the beetroot, mix and marinate for at least an hour. Roughly chop 1 cup macadamia nuts and roast in a pan.
  • Then caramelize the nuts in 3 tablespoons of maple syrup. Finely chop 100g rocket. Cut or crumble 400g goat cheese or feta into small pieces.

Sweet potato fries:

  • Wash the 5 sweet potatoes, cut in half lengthways and cut into approx. 5 mm thick slices. Mix the sweet potato slices with 1 teaspoon flour, 1 teaspoon salt, 1 teaspoon sweet paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder and a little pepper.
  • Put the cooking oil in the deep fryer and heat it to 140 ° C. Pre-fry sweet potato slices for 8 minutes.
  • Drain the excess oil and place the sweet potato slices on kitchen paper to cool. Heat the deep fryer to 190 ° C. Fry the sweet potato slices at 190 ° C for 3 to 4 minutes.

Shallot and red wine sauce:

  • For the shallots and red wine reduction, quarter 10 shallots. Heat 3 tablespoons of olive oil in a saucepan and fry the shallots in it. Caramelize the shallots in 5 tablespoons of brown sugar.
  • Then deglaze everything with a liter of dry red wine and reduce to half. Add ½ liter of vegetable stock to the red wine reduction and again reduce to half.
  • Add 1/4 liter of balsamic vinegar to the red wine reduction and allow it to be reduced by half again.
  • Season the reduction with salt and pepper and thicken with 1 tablespoon of cold butter.


  • In the middle of the plate, use a serving ring to layer rocket, marinated beetroot, goat cheese and caramelized macadamia nuts.
  • 3 to 4 lamb chops per plate drape around the beetroot tower. Also serve the sweet potato fries and drizzle with the shallot and red wine reduction.


Serving: 100gCalories: 482kcalCarbohydrates: 5.3gProtein: 0.3gFat: 50.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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