Just watched this on TV and just must try this soon as back in Maui, as we just adore rack of lamb. So must try this! (ingredients imbedded in recipe)
Into a large pan 3 bayleaves
2 sprigs of rosemary
8! cloves of crushed garlic – I think 4-5
6 anchovies for deep flavour
400 ml cream – Season
bring to boil just to infuse –
fish out bay leaves and rosemary – add 50g grated parmesan
Then Add add to infusion
1kilo potatoes finely slicked –
2 bulbs of fennel -same
2 onion thinly sliced – mix, then pack down…
Layer last row of potatoes on top… (wet)
Cover with foil 180C/350F for half hour..
Then prepare lamb. Remove trim all fat…. 2 rack of lamb for four
Olive oil and butter in pan and season
Just sear until golden but still raw inside – set aside.
Blend for crumb mixture :
1 bunch flat leaf parsley
75g bread chunks
2 cloves garlic
Grate in ½ nutmeg (or a little less perhaps).
Whiz in food processor
Coat lamb very generously with Dijon mustard
Heap on crumb mix and pat/ press down hard to form a crust
After 30 mins remove potatoes from oven
Top with more Grated parmesan if you want to.
Continue to bake for 45 minutes without foil
After 10 mins put lamb in oven for 25 mins and then remove after 25 minutes.. Rest lamb for 10 minutes then both ready at the same time
Serve one rack sliced and the other whole on a board.
Garnish potatoes with chopped fennel top
Side order of green beans perhaps…
Cooked in the pressure cooker this meal took less than 30minutes from frozen to serving. The lamb was tender and very tasty. With the vegetables all cooked in the pressure cooker too, this dish is a complete meal, but can be served on Mashed Potatoes instead of adding potatoes into the pot.
- 4 lamb steaks
- 1 large onion diced
- 6 new or salad potatoes, un-peeled and cut into 1/2cm slices
- 2 carrots, diced
- 1/2 small suede, cubed
- 1-2 tablespoons of mint sauce
- 1/2 gravy or stock
- chili if required
- 1 sprig of fresh sage
- Make up the gravy or the stock, with the mint and sage and put into pressure cooker
- Place the frozen pieces of lamb into the gravy and cook on second ring for 10-15minutes
- Meanwhile, dice the onions, suede, potatoes and carrot
- Release pressure quickly when its time
- Add all the onions, and half of the remaining vegetables into the stock/gravy
- Insert the vegetable tray so that it sits above the lamb and add the remaining vegetables
- Bring pressure up to second ring again and cook for 10 further minutes.
- Release pressure when done, dish into bowls, and serve with garlic bread or mashed potato if potato not added to the pot
5lb lean leg of lamb
1 tablespoon balsamic vinegar
4 tablespoons redcurent jelly
2 tablespoons honey
sprigs of rosemary
- Bring the lamb up to room temperature to prevent shrinkage when cooking
- Pre-heat the oven to 220C
- Gently warm the redcurrent jelly and honey until runny.
- Rub balsamic vinegar onto lamb and place the lamb over sliced onions (optional) in a roasting tin
- Turn the oven down to 190, and quickly put the lamb into the oven.
- Cook for 1 3/4 hours for medium, 2 1/4 well done
- During roasting baste liberally with its juices and warmed honey mixture
- 30 minutes before end of cooking time, pierce lamb and decorate with sprigs of rosemary
- When cooked, transfer lamb to a warm serving dish, cover and leave to rest for 20-30 minutes in a warm place.
See Shrewsbury Sauce for a lamb variation
- 750 g Minced Beef (or Lamb)
- 1 Bread roll, crumbed
- 1/2 onion, blended
- 2 carrots, blended
- 1 whole egg
- 1 teaspoon fresh oregano, finely chopped
- 1 teaspoon fresh sage, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
- Blend the onion and the carrots
- Add to the meat
- Mix by hand
- Add the egg and mix well
- Add the breadcrumbs, herbs and seasoning
- Make into Patties and Grill on the BBQ
Absolutely delicious !
Ingredients – For the Lamb
- 2 boneless lamb loin fillets
- 1 clove of garlic, finely chopped
- 1/2 (half) tsp ground cumin
- generous pinch of cayenne pepper
- juice of half a lemon
- 1 tbsp extra-virgin olive oil
- 1 red onion
- Trim lamb of fat and sinew and cut into 2cm chunks
- Place in a bowl with the garlic, cumin, cayenne, lemon juice and olive oil and allow to marinate for 20 minutes
- Cut red onion into similar size squares
- Place a griddle on a high heat.
- Take 4 skewers and thread alternate pieces of lamb and onion onto skewers (do not pack too tightly)
- Place skewers on the hot griddle and cook for about nine minutes, turning often, until the meat is cooked to your liking.