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…