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Herb Crusted rack of Lamb with potatoes boulangere
Added by Luke Campbell - Recipe Gordon Ramsay from The F Word |
votes: 0 | score: 0
Pair with a delicious glass of the Pondalowie
( serves 4)
2 large Racks of Lamb cut in 1/2 - 3 bones each portion
1 L chicken stock
1 sprig Thyme
3 sprigs Rosemary, 3 Garlic Cloves peeled and finely
2 large peeled and sliced Onions
4 large peeled and finely sliced Desiree Potatoes on a mandolin if possible
4 Slices stale bread made into crumbs
100 g grated Parmesan
2 tablespoons English Mustard
6 large zucchini cut into 1/2 inch pieces
2 tablespoons Balsamic vinegar
500g Cherry Tomatoes
1 sprig Basil
1 sprig Coriander
Preheat the oven to 200c.
For the potatoes bring the chicken stock to the boil and infuse with thyme, rosemary and crushed garlic cloves.
Strain before use.
Gently sauté the onions and garlic in olive oil until softened and lightly coloured.
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.
Make sure to season each layer as you go.
Pour over the stock until it comes 2/3rds of the way up the dish.
Press down on the mixture to help the liquid absorb and finally drizzle a little olive oil on top.
Bake in the oven at 200c for approximately 20 - 25 minutes or until soft and golden on top.
Next, season the lamb and seal in hot olive oil.
Bake in the oven at 200c for 7 to 8 minutes.
Meanwhile, in a blender, thoroughly mix all the herb crust ingredients together, season and set aside.
Remove the lamb from the oven and brush with the mustard before dipping into the herb crust mix covering the fat thoroughly.
Allow to rest and before serving simply return the lamb to the oven for a further 2-3 minutes.
For the vegetables, sauté the courgettes and rosemary in olive oil, season and add a dash of vinegar.
Add the tomatoes, basil and coriander and cook for approximately 5 minutes further seasoning with a little more oil and vinegar.
Allow to cook until the vegetables have just begun to soften.
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.
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