Herb and Dijon-crusted rack of lamb with Niçoise vegetables and gratin potatoes
A herb and mustard crumb imparts a sublime flavour on lamb rump in this elegant dish from Matthew Tomkinson. A simple lamb sauce, creamy potato gratin and Niçoise vegetables give this crusted lamb rump recipe even more potency.
Ingredients
Lamb
- 4 x3 bone lamb racks
- 215g of Dijon mustard
- 200g of white breadcrumbs, homemade, dry
- 1/2 bunch of fresh parsley , stalks removed
- 1/2 bunch of fresh tarragon , stalks removed
- salt
- pepper
- olive oil
Potatoes
- 4 large Maris piper potatoes , peeled and cut lengthways into 1cm thick slices
- 200ml of milk
- 200ml of double cream
- 1 bulb of garlic , cut in half horizontally, 1 clove reserved for vegetables
- 1/4 bunch of fresh thyme , 2 sprigs reserved
- 1/4 bunch of rosemary
- salt
- pepper
Sauce
- 100ml of white wine
- 500ml of strong lamb stock
Niçoise vegetables
- 4 plum tomatoes , peeled and cut into quarters
- 1 pinch of sugar
- 1 fennel bulb , finely sliced
- 100g of French beans
- 10 basil leaves , finely shredded
- 12 black olives , halved
- 4 lemon segments , cut across into 5
- 20ml of extra virgin olive oil
- salt
- pepper
Equipment
- Food processor or blender
Method
1
For the potatoes, bring the milk and cream to the boil in a pan with the garlic, rosemary and thyme. Remove from the heat, cover and allow to infuse for 1 hour
- 200ml of milk
- 200ml of double cream
- 1 bulb of garlic , cut in half horizontally, 1 clove reserved for vegetables
- 1/4 bunch of fresh thyme , 2 sprigs reserved
- 1/4 bunch of rosemary
2
Place the potato slices in a pan and cover with lightly salted, cold water. Bring to the boil and simmer for 5 minutes until just tender. Then, remove from the heat and leave to cool in the water
- 4 large Maris piper potatoes , peeled and cut lengthways into 1cm thick slices
4
Preheat the oven to 180°C/gas mark 4
5
Heat 3 tablespoons of olive oil in an ovenproof pan. Season the lamb racks and add to the pan, sear until coloured all over
- olive oil
- salt
- pepper
- 4 x3 bone lamb racks
6
Remove the lamb from the pan and pour out the oil. Place the pan back on the heat and turn the heat down to low. Return the lamb back to the pan, fat-side down, and cook for 10 minutes to render the fat
7
Transfer to the oven and cook for 12-14 minutes. Remove from the oven and allow the lamb to rest on a warm plate
8
Meanwhile, remove the fat from the pan and pour in the white wine and place over a high heat. Bring to a boil and scrape the bottom of the pan to deglaze
- 100ml of white wine
9
Once almost completely reduced, add the lamb stock and reduce again until you are left with a thin, gravy-like consistency. Intensify the flavour by adding any juices from the resting lamb to the pan and reheat before serving
- 500ml of strong lamb stock
10
Preheat the oven to 150°C/gas mark 3
11
Place the tomato quarters on a small tray and drizzle with the extra virgin olive oil. Season well and sprinkle over a pinch of sugar. Slice the garlic clove very thinly and place a single slice on each piece of tomato. Roast in the oven for 20 minutes until softened. Remove and keep warm until required
- 4 plum tomatoes , peeled and cut into quarters
- 20ml of extra virgin olive oil
- salt
- pepper
- 1 pinch of sugar
12
In a blender or food processor, blitz the breadcrumbs with the herbs and a pinch of salt until bright green in colour and fine. Set aside
- 200g of white breadcrumbs, homemade, dry
- 1/2 bunch of fresh parsley , stalks removed
- 1/2 bunch of fresh tarragon , stalks removed
13
Preheat the oven to 180°C/gas mark 4
14
Place the potatoes in the oven for 15 minutes to heat through and allow the cream to reduce. Finish under a hot grill to glaze until lightly golden on top
15
Spread a tablespoon of mustard over the fat side of each of the lamb racks and then roll in the herbed breadcrumbs until evenly coated. Place the racks on a tray and reheat in the oven for 4 minutes until the breadcrumbs are golden
- 215g of Dijon mustard
16
To finish the vegetables, place a frying pan over a low-medium heat and add a tablespoon oil. Once hot, sauté the French beans and the fennel until tender, then add the olives, basil and lemon and season. Remove from the heat but leave in the pan to keep warm
- 1 fennel bulb , finely sliced
- 100g of French beans
- 10 basil leaves , finely shredded
- 12 black olives , halved
- 4 lemon segments , cut across into 5
17
To serve, place 2 potato slices and a spoonful of the cream onto each plate with a generous portion of the Niçoise vegetables alongside. Top with the roasted tomatoes
18
Carve each of the lamb racks into 3 ‘chops’. Arrange on each plate and pour over some of the sauce and a few drops of olive oil to finish. Serve immediately
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Herb and Dijon-crusted rack of lamb with Niçoise vegetables and gratin potatoes
