Rack of lamb sharing slate with a pea and mint puree, pomme fondant, glazed Chantenay carrots and Piccolo parsnips
Ingredients (Serves 2)
- 1 whole French trimmed rack of lamb
- 2g salt
- 2g black pepper
- 10g rosemary
- 1 garlic clove
- 20ml olive oil
- 450ml lamb stock
- 150ml/5fl oz ruby port
- 5tbsp redcurrant jelly
- salt and freshly ground black pepper
- 15g unsalted butter
Pea and mint puree
- 200g frozen peas
- 1 shallot
- 50ml vegetable stock
- 6 mint leaves
- 40g salted butter
- 2 large potatoes (cut using a pastry cutter into 5cm rounds with a 4cm depth)
- 25g salted butter
- 400ml vegetable stock
Glazed Chantenay carrots and Piccolo parsnips
- 250g Chantenay carrots (washed and scrubbed)
- 250g Piccolo parsnips (washed scrubbed and sliced in half length ways )
- 50g salted butter
- 3tbsp honey
- 75ml water
- Micro pea shoots
- Piccolo parsnip crisps (two parsnips washed and scrubbed and thinly sliced on a mandolin and place in cold water)
Method for the rack of lamb and sauce
- Preheat the oven to 200°C. Ensure that the rack of lamb is well trimmed and the bones are cleaned. Score the skin using a sharp knife in a fine crisscross pattern.
- Using a pestle and mortar, combine the rosemary, garlic and seasoning and crush to from a rough paste. Mix in the olive oil and rub the paste over the lamb. Marinate the lamb for a couple of hours or preferably overnight.
- When ready to cook, heat a large frying pan on a medium heat and brown off the meat starting with the skin side down. When browned, leave the rosemary and garlic in the pan and transfer the lamb to a tray. Then cook in a preheated oven for 15 minutes (pink). Keep the pan to make the lamb sauce.
- While the lamb is cooking, make the sauce by putting the pan onto full heat and deglazing the pan with the ruby port. Reduce by ½ then add the lamb stock, redcurrant jelly and seasoning. Continue to reduce by 2/3. Finally, strain through fine chinois into a small pan and finish by stirring in the butter for a rich glossy sauce.
- When lamb is cooked, rest for 5 minutes before serving.
Method for pea and mint puree
- Heat 25g of the butter in a medium pan and gently fry the shallot until soft, but not browned.
- Add the vegetable stock and bring to the boil. Add the peas and mint, simmering for 5 minutes.
- Tip the contents of the pan into a food processor and blend until pureed. Add the rest of butter for a glossy appearance, before seasoning to taste.
Method for pomme fondant
- Preheat the oven to 200°C. Place a medium sized frying pan on a medium heat and melt the butter. Add the potato rounds and pour in the stock ¾ of the way up to the height of the potato. Bring to the boil and baste the potato for a few minutes until the potato starts to become golden in colour.
- Transfer the pan to the preheated oven and cook for 40 minutes ensuring that the potatoes are basted every 10 minutes.
- When cooked, the potatoes should have absorbed most of the stock and be golden brown in colour.
Method for glazed Chantenay carrots and Piccolo parsnips
- Cook in separate pans of boiling salted water for 2-3 minutes, or until just tender. Drain and place into separate frying pans along with the water, butter and honey. Then cook for 4-5 minutes, or until the liquid in the pan thickens to a syrupy consistency and the carrots and parsnips are glazed and tender. Season to taste with salt and freshly ground black pepper.
- For the parsnip crisps, preheat a fryer to 190°C. Fry until golden brown then place on paper towel.
- To finish the dish, dress with Piccolo parsnip crisps and micro pea shoots.