Herb Crusted Rack Of Lamb Served with Navarin

A hearty main course that is certain to impress friends at a dinner party.

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   1. Chop bones and roast in hot oven until golden brown.Pour off the fat.
   2. Add mirepoix, (approx 1/3 of volume of bones) continue to roast until lightly brown.
   3. Remove from the oven and add tomato paste and a pinch of sugar stir well and place back in the oven for 5 minutes.
   4. Deglace with the red wine.
   5. Add the lamb stock and transfer to a pan. Bones should be covered. Bring to a simmer, skim as necessary.
   6. Cut shoulder into large dice or escalopes.
   7. Get a frying pan hot, add oil and sear off shoulder meat in batches.
   8. Deglace the pan with a little more red wine and stock and add to the bones and veg.
   9. Cover with lid and cook in a moderate oven until tender (approx. 1.5 – 2 hours).
   10. Carefully remove tender meat and refrigerate.
   11. Strain jus and reduce to enhance flavour.
   12. Sear off trimmed rack until brown all over.
   13. Dry with kitchen paper and brush rack meat with beaten egg.
   14. Place rack in chopped herbs with some breadcrumbs mixed in. The mixture should be more parsley than breadcrumb.
   15. Refrigerate racks.
   16. Cut vegetables for garnish and glaze in butter, sugar and water.
   17. Reheat navarin in reduced jus to order.
   18. Drizzle racks with melted butter and place in hot oven to roast. Remove when pink and allow to rest.
   
   To serve:
   • Spoon navarin on centre of plate.
   • Carve 1 cutlet from rack per portion and lay on navarin.
   • Garnish with glazed vegetables and a sprig of rosemary