Step 1

For the Chimney-Smoked Lamb Rack Clean extra fat off the rack to expose the bones. Clean bones from any leftover meat pieces. Keep all fat aside for confit liquid. Cover rack's bones with wet paper towel and foil. Rub meat seasoning on rack (10g of spices).Hang the meat in a chimney with a moderate fire burning on the opposite side

Step 2

where the meat is not hanging

Step 3

and cook for 3 hours. Add wood to maintain the flames and finish with rosemary in the last hour of cooking.Lamb Fat Confit Potatoes Slice up the leftover lamb fat into cubes and place in a deep pan on low heat

Step 4

to sweat out all the fat

Step 5

for more or less one hour. Take the potatoes and slice them into 1.5cm slices and round cuts (If you don’t have a round cutter

Step 6

squares works just as well). Place potato rounds in fat and confit until soft.Green beans Thoroughly rinse green beans to remove any soil

Step 7

then top and tail beans (cut off tips). In a hot pan

Step 8

sauté beans for 5 mins with salt and pepper and garlic and finish off with a heaped spoon of butter. Remove beans and drain extra fat. Place the beans next to each other and round cut the same size as the potatoes

Step 9

then place the beans on the potatoes to reheat later

Step 10

before serving.Sweet Carrot Puree Using 1 kg of washed and scrubbed carrots

Step 11

thinly slice the carrots on a cutting board and put in a pot with water and butter and 50g of sugar. Cook until soft (don’t add too much water because a lot of the flavour goes into the liquid). After the carrots are soft and breakable to touch

Step 12

add carrots with some of the liquid into a blender and blend until smooth.Wood-Fired Red Pepper Puree Using the fire where the lamb is cooking

Step 13

place your red peppers to get charred until the skin is completely black +- 30 min. Remove the peppers from the fire and rinse thoroughly to remove charred skin. Cut peppers in half to remove seeds and prepare them for the puree With a hand blender

Step 14

blend the peppers until smooth

Step 15

add salt to taste.Long Grain rice paper In a deep pan add 3 cups of rice and boil until rice is overcooked and mushy. Strain extra water and add rice to a blender and blend until a smooth white starchy puree. Take an oven tray and wrap the back of it with plastic wrap and spread the mixture very thinly out. Place oven tray in oven for 30 minutes on 70C remove hard crisp and deep fry. Oven roasted baby onions Toss baby onions with salt

Step 16

pepper and oil. Roast onions at 200C for 15 minutes and remove. Slice cooked onions. Then char the onions in a hot pan until they have black edges. Remove the onion skin and put aside to reheat Lamb and Red Wine Gravy In a sauce pot

Step 17

add 2 cups of red wine and reduce until it becomes a syrup

Step 18

then add 1 cup of confit lamb fat to infuse with red wine. In a new sauce pot

Step 19

make a roux with equal flour and butter (20g). Brown the flour and butter

Step 20

slowly add wine and fat mixture

Step 21

and let the flour cook out to thicken the sauce. To plate

Step 22

do whatever you like - this was my way of presenting a Sunday roast for the family.