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Rack of lamb with summer vegetables

Rack of lamb with summer vegetables

  • Main
  • medium
  • 4
  • 1 hour 30 minutes, plus 12 hours for the lamb jus

PT1H30M

PT12H

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1
Preheat the oven to 180°C/gas mark 4
2
To start the dish, make the sauce. Heat a heavy-based saucepan or casserole dish over a medium-high heat. Add the shallots and cook until golden in colour. Add the garlic, rosemary, thyme and wine, and reduce until the pan is almost dry
  • 200g of shallots, finely diced
  • 1 bulb of garlic, halved
  • 30g of rosemary
  • 30g of thyme
  • 500ml of red wine
3
Meanwhile, roast the lamb bones in the oven for 30 minutes. Once browned, add to the casserole dish, followed by the tomato paste and enough cold water to cover. Bring to a simmer for 12 hours, removing any scum that floats to the surface
  • 2kg lamb bones
  • 1 tbsp of tomato paste
4
Remove from the heat, allow to cool and pass through a fine strainer into a clean pan
5
To prepare the sweetbreads, add to a pan with the cold milk and bring to the boil. Once boiling, remove from the heat immediately and allow to cool in the liquid. Drain, pat dry and cut into bite-size pieces. Refrigerate until required
  • 200g of lamb sweetbreads
  • 1000ml of milk
6
Peel the potatoes and use a pastry cutter to form into 4 discs, 4cm in diameter x 2-3cm high. Place into a large pan with cold water and a generous amount of salt. Bring to a gentle boil and cook until tender and still slightly firm in the centre. Remove from the heat, drain and allow to steam for a few minutes
  • 2 Maris Piper potatoes
  • salt
7
Melt a large knob of butter in a hot pan and once foaming add the potatoes and cook until golden brown on both sides. Set aside and keep warm
  • butter
8
To prepare the vegetables, blanch the baby turnips, spring onion and fennel separately for 2 minutes each in salted boiling water. Repeat with the tomatoes for 30-60 seconds. Drain well and sear all of the vegetables on the plancha or in a hot pan with a dash of olive oil and seasoning of salt
  • 100g of baby turnip, trimmed
  • 60g of spring onions
  • 1 fennel bulb, 200g in weight, cut into 8 wedges
  • salt
  • 1 dash of olive oil
  • 8 baby grape tomatoes, 4 red, 4 yellow
9
In a separate pan, cook the broad beans and peas in salted boiling water, then drain and refresh in iced water. Peel the shells from the broad beans and reheat with the other vegetables before serving
  • 200g of broad beans
  • 200g of peas, fresh
10
Preheat the oven to 190°C/gas mark 5
11
Temper the rack of lamb by leaving out at room temperature for 30 minutes. Season with salt and pepper and sear in a hot ovenproof pan, fat-side down first, until golden brown all over. Place in the oven for 8-10 minutes, then remove and allow to rest for 4-5 minutes
  • salt
  • pepper
  • 1 rack of lamb, 8-bone
12
Meanwhile, season the kidneys with salt and pepper and sear on a hot plancha or pan with a little oil. Remove and allow to rest. Season the semi-cooked sweetbreads and sear on the plancha until golden, then remove and keep warm
  • 4 lamb kidneys, cleaned and deveined
  • salt
  • pepper
  • 1 dash of olive oil
  • salt
  • pepper
13
To serve, cut the lamb kidneys in half and neatly arrange the vegetables on to plates. Carve the lamb rack and arrange cutlets on the plates with the kidneys, sweetbreads and some hot lamb jus. Garnish with watercress and serve immediately
  • 80g of watercress

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