Danny Boys Rack of herb crusted lamb, with crushed new potatoes and leek served with chantenay carrots
Ingredients: 1 serving
Rack of lamb (4 bone)
1 cup of white breadcrumbs (packet or homemade)
A few sprigs of fresh Thyme,
A few sprigs of fresh Rosemary, woody stems removed
A few sprigs of fresh Parsley
1 or 2 cloves Garlic
Zest of half a Lemon
Maldon Sea Salt and pepper to taste
Chantenay carrots, with green on if possible, and nice ones that don’t need peeling
Prepare herb crust in blender
Add about 1 cup of Breadcrumbs, herbs, garlic, zest of ½ lemon, tablespoon olive oil and blitz in blender, now add grated Parmesan to taste. The mix should stick but not be wet. And when tasting you should get the herbs and lemon. Adjust to taste.
Season lamb with salt and pepper and seal in a pan
Apply mustard and herb crust
Place in oven 220c for 18-20 mins depending on size and how pink you like lamb
Remove, wrap in foil and rest for 15mins
Boil in salted water for 15-20mins
Chop and Sautee leeks
Remove potatoes when done, add butter and crush with fork. Stir in leeks and season to taste.
Serve as a round base
Boil in salted water until a slight crunch, remove and lightly toss in melted butter to give a nice glaze
Simmer down red wine to burn off the alcohol, add meat stock and leave to reduce, then add knob of butter, serve in a small jug
To serve, create a round potatoes base (Pastry cutter is great for this) lay rack against the base and place carrots against or on top of potatoes. Garnish with a sprig of rosemary.
Here’s the trick to serving the Rack of lamb. Serve whole, that way the crust will stay in tact. If you cut and serve you could end up with a rack of Lamb and a side of herb crust.
And if it doesn’t look or taste great, don’t blame me.
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