Rack of lamb recipes
Discussion
Taken from Jo Pratt, and one I've cooked many times because it's bloody delicious:
Artichoke and Truffle-Crusted Rack of Lamb
INGREDIENTS
50g ciabatta bread
1tbsp chopped oregano leaves
30g black summer truffles
75g walnut pieces
50g Parmesan cheese, finely grated
Olive oil
Sea salt and freshly ground black pepper
3 racks of lamb (6-8 bones per rack), French-trimmed 3tbsp artichoke paste (see Tip)
For the beans:
2tbsp olive oil
3 shallots, finely chopped
2 x 400g tins of cannellini beans, drained
150ml white wine
200ml chicken stock
Sea salt and freshly ground black pepper
150ml low-fat creme fraiche
METHOD
Preheat the oven to 220C/gas 8. Place the bread and oregano in a food processor and blitz to crumbs. Add the truffles and walnuts and pulse to a coarse crumb consistency. Stir in the Parmesan and 3tbsp of olive oil and season.
Season the lamb. Heat a trickle of olive oil in a roasting tray over a medium heat. Add the lamb, fat-side down, and fry for 5-8 minutes. Increase the heat and brown all over.
Remove the lamb and place on a board. Spread the artichoke paste over the fat side and press the crust on top. return the lamb, crust-side up, to the roasting tray. Roast for 20 minutes for a pinkish finish.
In a wide saucepan, heat the oil and sauté the shallots until softened but not coloured. Add the beans, wine and stock. bring to a simmer and cook gently for about 10 minutes. Season and lightly mash. Stir in the creme fraiche and heat through. Remove the lamb from the oven and leave to rest for about 5 minutes. Carve the lamb by slicing each rack in half, giving three to four bones per portion.
TIP: If you can't find ready-made artichoke paste, blend a jar of marinated artichokes with a little of the oil to a paste.
::link here::
Artichoke and Truffle-Crusted Rack of Lamb
INGREDIENTS
50g ciabatta bread
1tbsp chopped oregano leaves
30g black summer truffles
75g walnut pieces
50g Parmesan cheese, finely grated
Olive oil
Sea salt and freshly ground black pepper
3 racks of lamb (6-8 bones per rack), French-trimmed 3tbsp artichoke paste (see Tip)
For the beans:
2tbsp olive oil
3 shallots, finely chopped
2 x 400g tins of cannellini beans, drained
150ml white wine
200ml chicken stock
Sea salt and freshly ground black pepper
150ml low-fat creme fraiche
METHOD
Preheat the oven to 220C/gas 8. Place the bread and oregano in a food processor and blitz to crumbs. Add the truffles and walnuts and pulse to a coarse crumb consistency. Stir in the Parmesan and 3tbsp of olive oil and season.
Season the lamb. Heat a trickle of olive oil in a roasting tray over a medium heat. Add the lamb, fat-side down, and fry for 5-8 minutes. Increase the heat and brown all over.
Remove the lamb and place on a board. Spread the artichoke paste over the fat side and press the crust on top. return the lamb, crust-side up, to the roasting tray. Roast for 20 minutes for a pinkish finish.
In a wide saucepan, heat the oil and sauté the shallots until softened but not coloured. Add the beans, wine and stock. bring to a simmer and cook gently for about 10 minutes. Season and lightly mash. Stir in the creme fraiche and heat through. Remove the lamb from the oven and leave to rest for about 5 minutes. Carve the lamb by slicing each rack in half, giving three to four bones per portion.
TIP: If you can't find ready-made artichoke paste, blend a jar of marinated artichokes with a little of the oil to a paste.
::link here::
otolith said:
To be honest, I like it best, simplest. Lightly oil, bit of salt, really hot oven, serve pink with crispy fat.
I agree, especially if it's new season Welsh lamb. I think get the very best meat you can find and savour the flavour for what it is.
This is pretty good. Daphne Tilley the farmer is an old school friend of my mother-in-law:
http://elwyvalleylamb.co.uk/
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