|
Rack of Lamb with Herb Crust, Rosti and Sauteed Mushrooms
Serves 1
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Ingredients
For the rack of lamb:30g/1oz fresh mixed herbs2 slices white bread1 garlic clove, peeled30g/1oz butter, melted30g/1oz Dijon mustard110g/4oz rack of lambFor the mushrooms:1 tbsp olive oil3 shallots, peeled and chopped2 garlic cloves, peeled and chopped110g/4oz mixed mushroomsFor the rösti:2 tsp vegetable oil½ sweet potato, peeled and gratedsalt and freshly ground black pepper
Method
1. Preheat three medium frying pans and the oven to 220C/425F/Gas 7.2. Place the herbs, bread, garlic and melted butter in a food processor. Blitz.3. Spread the rack of lamb with Dijon mustard, then pat on the herb mixture to form a crust.4. Place the rack of lamb in one of the frying pans. Fry until the lamb is seared. Transfer to the oven for 8-10 minutes.5. Prepare the rösti: heat the vegetable oil in the second frying pan. Heap the grated potato in the pan. Season, then top with a spoon of the soufflé mixture. Transfer the pan to oven and cook for 5 minutes.6 Heat the olive oil in the third frying pan. Add the shallots and garlic and sauté until soft. Add the mushrooms and sauté for 4 minutes.7. Remove the lamb and rösti from the oven. Place on a serving plate and serve with a spoon of the sautéed mushrooms.
Previous: Rack of Lamb with Dijon-Mustard Sauce, Rack of lamb with a pistachio crust with a potato and turnip bake, Rabbit with Calvados, port, thyme, bacon and juniper, Rabbit with Agen prunes and polenta, Rabbit stewed in gooseberry champagne,
Next: Rack of lamb with ratatouille, Rack of lamb with wild mushrooms, butterbean mash and savoy cabbage, Rack of pork with grilled vegetables and herbes de Provence, Raclette with Spuds, Sausage, and Fennel, Radicchio,
|