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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