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Wednesday, April 1, 2015

roasted rack of lamb with mint crust

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • Servings: 2
  • 2 racks of lamb (8 oz each)
  • 1 clove garlic
  • 4 fluid ounces red wine
  • 1 tablespoon red currant jelly
  • 2 ounces butter
  • 3/4 lb mashed potato
  • 1 bunch mint, chopped
  • 2 ounces whole grain mustard
  • 2 shallots, finely diced
  • 1/2 lb leek, finely diced
  • seasoning

Recipe

  • 1 seal rack of lamb on a very hot pan.
  • 2 coat rack with wholegrain mustard and press rack into chopped mint.
  • 3 place rack in a hot oven and cook to requried taste.
  • 4 add minced garlic to pan and cook out.
  • 5 deglace pan with red wine and redcurrant jelly.
  • 6 reduce by half and whisk in 1oz of butter an season.
  • 7 in a seperate pan saute the leeks for two minutes in the remaining butter then add the shallots.
  • 8 cook out for another three minutes.
  • 9 add to the mashed potatos and mix together.
  • 10 make a large quenelle of the mash and place of centre of plate ladle sauce opposite the potato.
  • 11 slice lamb and place on top af the sauce.
  • 12 garnish with fresh herbs.

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