> Recipes > Rack of lamb

Best end of new season lamb with a pine nut and wild garlic crust and tarragon gnocchi

Best end of new season lamb with a pine nut and wild garlic crust and tarragon gnocchi

Best end of new season lamb with a pine nut and wild garlic crust and tarragon gnocchi

PT2H30M

Recipe featured on

Recipes iOS app

Why not try?

1
To make the tomato confit, blanch the tomatoes in salted boiling water. Drain and put in cold water to cool. Peel, deseed and set aside
  • 4 plum tomatoes
  • salt
2
Finely slice the garlic and pick the leaves from the thyme. Arrange the garlic and thyme leaves evenly over the tomatoes, pour over the olive oil and season. Leave them in a warm place for an hour
  • 2 garlic cloves
  • 4 sprigs of fresh thyme
  • 100ml of olive oil
  • salt
  • pepper
3
To make the gnocchi, preheat the oven to 180°C/Gas mark 4. Place the potatoes on a lightly salted baking tray and bake until cooked through
  • 460g of Ratte potatoes
  • salt
4
Once the potatoes are cooked, scoop the flesh out, rice it, and set aside to cool
5
Once the riced potato has cooled, put the flour and egg in a mixing bowl, add the potato and mix into a dough. Add the tarragon and season to taste
  • 150g of flour
  • 1 large egg
  • 100g of fresh tarragon, chopped
  • salt
  • pepper
6
Roll the gnocchi dough into a long sausage on a lightly floured surface before cutting into individual gnocchi and blanching in boiling water for 2 minutes. Set aside until ready to serve
7
To make the jus, brown the scrag end of lamb in a large pan of hot groundnut oil. Once browned, tip away the fat, add the diced onion and carrot and sweat them down for 5 minutes
  • 1000g of scrag end of lamb
  • 100ml of groundnut oil
  • 100g of onion, diced
  • 100g of carrots, diced
8
Peel and deseed the beef tomato. Add it and the tomato paste to the pan with the lamb in it and cook for 5 minutes. Then add the redcurrant jelly and the red wine and reduce by half
  • 1 beef tomato
  • 1 tbsp of tomato paste
  • 1 tbsp of redcurrant jelly
  • 300ml of red wine
9
Make the bouquet garni by putting the leek, celery, thyme and bay leaf in a little bundle of cheesecloth and tying with string
  • 1 leek leaf
  • 1/2 celery stick, with leaves
  • 1 sprig of fresh thyme
  • 1 bay leaf
10
Add the bouquet garni, peppercorns, crushed garlic and water to the pan with the lamb. Simmer down to a sauce consistency, skimming as often as possible. Pass through a fine cheesecloth and set aside
  • 6 peppercorns
  • 1 garlic clove, crushed
  • 1.2l water
11
To make the wild garlic crust, preheat the oven to 120°C/Gas mark 1. Place the bread on a tray and bake until dried out, then blitz into fine crumbs in the food processor
  • 300g of white bread, crustless
12
Wash the wild garlic and add to the breadcrumbs, then blitz until the mixture is green. Pass through a drum sieve and add seasoning if needed
  • 100g of wild garlic
  • salt
  • pepper
13
Finely chop the toasted pine nuts, add to the breadcrumb mix and set aside
  • 60g of pine nuts, toasted
14
To cook the lamb, increase the oven temperature to 180°C/Gas mark 4. Place the lamb skin-side down in a roasting pan with the olive oil and butter and season with salt
  • 2 racks of lamb
  • 300ml of olive oil
  • 300g of butter
  • salt
15
Seal the lamb on the hob for 2-3 minutes over a medium heat until nicely browned on the outside. Transfer to the oven for 12-15 minutes, before resting for 10 minutes
16
Spread the lamb with Dijon mustard and then coat with the pine nut and wild garlic crust. Cut just before you're ready to serve
  • 1 1/2 tbsp of Dijon mustard
17
Fry the gnocchi briefly in foaming butter
  • 50g of butter
18
Wash the spinach leaves and spear the garlic clove on the end of a fork. Put the butter in a large pan and heat until lightly foaming. Add the spinach and stir with the garlic-ended fork. Lightly season, drain well and serve immediately
  • 100g of spinach
  • 1 garlic clove, peeled
  • 50g of butter
  • salt
  • pepper
19
To assemble, lay some spinach in the centre of each plate, place the gnocchi and tomato confit alternately around the plate and arrange the lamb on top of the spinach. Drizzle the lamb jus across the plate

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Lamb

Tomato confit

Tarragon gnocchi

Light lamb jus

Bouquet garni

Pine nut and wild garlic crust

Spinach

Comments ()

Best end of new season lamb with a pine nut and wild garlic crust and tarragon gnocchi

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...