Rack of lamb with wild mushrooms, butterbean mash and savoy cabbage

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Serves 2

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour








Ingredients

For the lamb and mushrooms2 tbsp olive oil3 garlic cloves, peeled, crushed with the flat edge of a knife1 large banana shallot, cut into quarters4 sprigs fresh thyme3 sprigs fresh rosemary350g/12oz assorted wild mushrooms, roughly chopped20g/1oz dried porcini mushrooms, soaked for 20 minutes in a glass of port200ml/7fl oz full-bodied red wine 1 x six-rib rack of lamb, preferably cut French-style by the butcher salt and freshly ground black pepper100ml/3½fl oz chicken stockFor the red wine sauce2 shallots, finely chopped300ml/10½fl oz full-bodied red wine400ml/14½fl oz lamb or veal stock1 tsp buttersalt and freshly ground black pepperFor the savoy cabbagedash olive oil2 sprigs rosemary2 garlic cloves, peeled and roughly chopped½ savoy cabbage, core removed and finely shredded200ml/7fl oz chicken stocksmall knob butter For the butterbean mash1 x 410g/14oz can butterbeans, rinsed and drained1 sprig thyme50ml/2fl oz chicken stock1 tbsp olive oil

Method

1. In a large frying pan, heat one tablespoon of olive oil with the garlic and shallots and cook over a low heat until the garlic and shallots have softened. Add the herbs and fresh mushrooms and continue to cook over a low heat. 2. Drain the port from the dried mushrooms and discard the liquid. Finely chop the dried mushrooms and add to the pan. Fry the mushrooms until they smell woody and earthy.3. Add one-third of the red wine and simmer over low heat until reduced by half. Season with salt and freshly ground black pepper to taste.4. Transfer the mushrooms to an ovenproof dish and set aside. Preheat the oven to 180C/350F/Gas 4.5. Season the lamb with salt and freshly ground black pepper. Heat the remaining olive oil in a frying pan and brown the lamb on all sides. Add the remaining red wine to the pan and simmer until the alcohol has cooked off, for 2-3 minutes.6. Place the lamb on top of the mushrooms and pour over all the red wine juices from the pan. Pour over the chicken stock and transfer to the oven to cook for 20-25 minutes, until the meat is cooked through. 7. Remove the lamb from the oven and leave to rest for ten minutes before serving. 8. Meanwhile, to make the sauce, simmer the shallots in red wine in a pan until the wine has almost all evaporated. 9. Add the lamb or veal stock and simmer until the liquid has reduced to one-third. Strain the liquid through a sieve into a clean saucepan, discarding the shallots. Add the butter and stir until the butter has melted. Season with salt and freshly ground black pepper to taste. Keep warm.10. For the cabbage, heat the olive oil with rosemary and garlic in a large lidded pan. Add the shredded cabbage and fry for about five minutes, taking care that the cabbage doesn' t burn. 11. Add the chicken stock and salt and freshly ground black pepper to the cabbage. Cover the pan with a lid and simmer for a further 5-8 minutes, until the cabbage is tender. Keep warm until you are ready to serve.12. For the mash, simmer the butterbeans and thyme in the chicken stock in a pan over a medium heat for five minutes. Drain the butterbeans, discarding the stock and thyme. Transfer the butterbeans to a bowl and mash to a rough purée, adding olive oil to slacken the mixture. Season with salt and freshly ground black pepper. 13. Serve three ribs of lamb per person, along with the shredded cabbage, butterbean mash and a drizzle of red wine sauce.