Herb-Crusted rack of lamb
There are many variations to this recipe, some of which are listed in the notes at the bottom.
Servings Prep Time
4servings 45minutes
Cook Time
20minutes
Servings Prep Time
4servings 45minutes
Cook Time
20minutes
Ingredients
FOR THE LAMB
FOR THE CELERIAC PURÉE
FOR THE SWEET WINE REDUCTION
Instructions
FOR THE CELERIAC
  1. 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
  1. 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
  1. Mix together the herbs and breadcrumbs with a splash of olive oil in a blender. Add anchovies if required. Season with salt and pepper.
  2. 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.
  3. When ready to serve, pop in a low oven (130C) for 15 minutes to warm through. Rest for 5 minutes before carving and serving.
  4. 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.