Mustard and Herb Crust Rack Of Spring Lamb
Over a year ago
4,374 views
Ingredients
- 200g(7oz) fresh. white bread
- 2 tbsp hopped flat-leaf parsley
- 2 tsp fresh rosemary leaves
- 2 garlic cloves. peeled and finely chopped
- 4 tbsp vegetable oil
- 100g (3½oz) butter
- 2 lean racks of lamb
- 2 tbsp Dijon mustard
- 400g (14oz) vine tomatoes
- 500ml (18fl oz) hot lamb stock
- 1 large sprig fresh rosemary
- 900g (2lb) Desiree potatoes
- 200g (7oz) spring greens. finely shredded
- 150g (5½oz) creme fraiche
- 1kg (2lb 4oz) carrots. peeled and cut into thick batons
- 50g (1¾oz) butter
- 2 tbsp maple syrup
- 1-2 tsp caraway seeds
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
This lovely rack of lamb makes a great lighter option - leaving you room for delicious puds!
Method
-
1
Boil the potatoes in a large pan of salted water for 15-20 minutes, adding the spring greens for the last 5 minutes of cooking. Drain the veg and return to the pan with the crème fraîche, season well and keep warm.
Preheat the oven to 200C/180C fan/gas 6. Place the carrots in a single layer on a non-stick baking tray lined with parchment paper.
Melt the butter in a pan, then stir in the maple syrup and caraway seeds. Pour the mixture over the carrots and toss to coat well. Season with salt and black pepper, and roast in the oven for 15-20 minutes, or until the carrots are tender.
Preheat the oven to 220C/200C fan/gas 7.
To prepare the herb crust, break the bread into large pieces and place in a food processor or blender and blitz until fine crumbs. Add the herbs and garlic and process for a further 30 seconds.
Heat the oil in a pan with the butter until foaming, but not coloured.
Season the lamb and add to the pan, skin-side down, and cook for 3-4 minutes on each side. Remove and leave to rest for 5 minutes.
Allow to cool and place the lamb, skin-side up, on a work surface, and brush the mustard over the meat. Press a generous handful of the herb crust over the lamb and transfer to a non-stick roasting tin and place in the oven for 20-25 minutes. Add the tomatoes for the last 10 minutes.
Make the gravy by heating the stock and rosemary in a pan over a medium to high heat and reduce by half, stirring occasionally. Season, strain and keep warm. Serve the lamb, cut into cutlets, with the mash and carrots, and pour on the gravy.
Similar Recipes
View all similar
Comments (0)