Rack of lamb with rosemary

8 servings

Ingredients

Quantity Ingredient
8 smalls Rack lamb; each with 4 cutlets
1⅜ kilograms Medium sized baking potatoes; peeled and
; quartered (3lb)
8 tablespoons Olive oil
900 grams Baby carrots with green fronds; most of green
; trimmed (2lb)
8 Baby aubergines
4 Cloves garlic; lightly crushed
100 grams Dried breadcrumbs; (4oz)
2 Sprigs fresh rosemary; stalks removed and
; leaves chopped
2 tablespoons Chopped fresh sage
1 Fresh red chilli; seeded and finely
; chopped
2 tablespoons Smooth mustard
Salt and freshly ground pepper
1 tablespoon Balsamic vinegar
150 millilitres Red wine; (5fl oz)
150 millilitres Vegetable stock; (5fl oz)
25 grams Butter; (1oz)

Directions

FOR THE GRAVY

Pre- heat the oven to 190øC/375øF/gas mark 5 Bring a large pan of water to the boil, add the potatoes and part boil for 5 minutes then drain. Place 4 tbsp of the oil in a large roasting tin and heat in the oven for 5 minutes until almost smoking. Quickly add the potatoes to the tin and shake about to coat with the hot oil. Add the carrots, aubergines and garlic. Roast for 15 minutes.

Meanwhile, heat the remaining oil in another roasting tin on top of the hob and sear the racks of lamb all over for 5-8 minutes. Turn the racks bone side down. Transfer the tin to the oven and roast the lamb for 10 minutes.

In a large bowl, mix together the breadcrumbs, herbs and chilli and season with salt and freshly ground black pepper. Spread the mustard over the thin layer of fat on the tops of the racks of lamb and press the breadcrumb mixture on the mustard. Return to the oven and roast for further 5 minutes until the lamb is cooked to your taste. Allow to rest while making the gravy.

Pour off and discard as much fat as possible from the roasting tin, then place it on the hob. Add the vinegar to the pan and deglaze, scraping all the bits of meat and sediment off the bottom. Stir in the red wine and stock and boil for 5 minutes until syrupy. Away from the heat, whisk in the butter. Strain through a sieve. Season to taste with salt and freshly ground black pepper. Serve the lamb with the vegetables and gravy.

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