Herb Crusted rack of Lamb with potatoes boulangere
Added by Luke Campbell - Recipe Gordon Ramsay from The F Word |
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( serves 4)
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2 large Racks of Lamb cut in 1/2 - 3 bones each portion
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1 L chicken stock
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1 sprig Thyme
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3 sprigs Rosemary, 3 Garlic Cloves peeled and finely
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2 large peeled and sliced Onions
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4 large peeled and finely sliced Desiree Potatoes on a mandolin
if possible
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4 Slices stale bread made into crumbs
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100 g grated Parmesan
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Parsley
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Coriander
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2 tablespoons English Mustard
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6 large zucchini cut into 1/2 inch pieces
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2 tablespoons Balsamic vinegar
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500g Cherry Tomatoes
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1 sprig Basil
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1 sprig Coriander
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Olive Oil
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Salt
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Pepper
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Preheat the oven to 200c.
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For the potatoes bring the chicken stock to the boil and infuse
with thyme, rosemary and crushed garlic cloves.
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Strain before use.
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Gently sauté the onions and garlic in olive oil until softened
and lightly coloured.
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Rub an oven proof dish with olive oil and layer the onions
followed by the potatoes, repeating until the dish is full
finishing with a final layer of potato.
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Make sure to season each layer as you go.
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Pour over the stock until it comes 2/3rds of the way up the
dish.
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Press down on the mixture to help the liquid absorb and finally
drizzle a little olive oil on top.
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Bake in the oven at 200c for approximately 20 - 25 minutes or
until soft and golden on top.
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Next, season the lamb and seal in hot olive oil.
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Bake in the oven at 200c for 7 to 8 minutes.
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Meanwhile, in a blender, thoroughly mix all the herb crust
ingredients together, season and set aside.
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Remove the lamb from the oven and brush with the mustard before
dipping into the herb crust mix covering the fat thoroughly.
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Allow to rest and before serving simply return the lamb to the
oven for a further 2-3 minutes.
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For the vegetables, sauté the courgettes and rosemary in olive
oil, season and add a dash of vinegar.
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Add the tomatoes, basil and coriander and cook for
approximately 5 minutes further seasoning with a little more
oil and vinegar.
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Allow to cook until the vegetables have just begun to soften.
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Slice the lamb into 3 chops per person, serve with the
courgettes and a generous helping of the potatoes before
spooning over a little of the vinaigrette from the vegetables.
