Herb-crusted rack of lamb recipe, with variations for the crust and accompaniments.
| Prep Time | 45 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
FOR THE LAMB
- 4 best end racks of lamb
- breadcrumbs
- mixed fresh herbs
- 4 anchovies salted or fresh
- olive oil
FOR THE CELERIAC PURÉE
- 1 head celeriac
- 150 ml whole milk
- knob butter
FOR THE SWEET WINE REDUCTION
- 1 banana shallot
- splash sunflower oil
- knob butter
- 1 tbl plain flour
- 150 ml white or red dessert wine
- splash port
- splash sloe gin
- lamb stock or jus
- 2 sprigs mint
- splash sherry vinegar
Ingredients
FOR THE LAMB
FOR THE CELERIAC PURÉE
FOR THE SWEET WINE REDUCTION
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Instructions
FOR THE CELERIAC
- Cook the celeriac in the milk for about 20 minutes until tender. Reserve the cooking milk. Place the celeriac in a blender with a little milk, salt and white pepper. Blend to a smooth purée, adding more cooking milk if required. May be chilled until required.
FOR THE SWEET WINE REDUCTION
- Heat oil and butter in a small pan and cook the shallots for about 10 minutes until just starting to brown. Add the sweet wine, port and sloe gin (or whatever you are using) and reduce by 50%. Add the lamb stock or jus and reduce again. Taste and season with salt, pepper, sherry vinegar. Add a drop of browning if required – the sauce should be rich red/brown colour. Simmer for a while to really enhance the flavours.
FOR THE LAMB
- Mix together the herbs and breadcrumbs with a splash of olive oil in a blender. Add anchovies if required. Season with salt and pepper.
- Rub the lamb with oil and garlic, and season. Heat a little oil in a frying pan and sear the lamb on all sides. Press the herb crust onto the lamb.
- When ready to serve, pop in a low oven (130C) for 15 minutes to warm through. Rest for 5 minutes before carving and serving.
- While the lamb is in the oven, warm through the sauce and purée.
Recipe Notes
Serve with cabbage bundles and dauphinoise potatoes.
Variations:
Use cannon of lamb, or separate cutlets, instead of a rack (which can be a bit difficult to handle).
Use whizzed up croutons, or toast the breadcrumbs for the crust, to give a crunchier finish.
Use cauliflower instead of celeriac for the purée. Or even broccoli.