Rack of lamb with crispy potatoes and vegetable braise
( SERVES 4 )
Photo by Tamara West
If you buy the french-trimmed racks of lamb all the fat will have been removed from the bones, making them very elegant indeed. Cook lamb racks from room temperature so cooking begins straight away and timing can be accurate.
|2||Racks of lamb, french-trimmed (8 cutlets per rack), trimmed of silver skin|
|3 Tbsp||Olive oil|
|2 cloves||Garlic, cut into slivers|
|4 fillets||Anchovies, cut into slivers|
|3 sprigs||Fresh rosemary|
|2||Fennel bulbs, outer leaves removed and thinly sliced|
|1 bunch||Carrot, scrubbed, cut any larger carrots in half lengthways|
|1||Lemon, freshly juiced|
|2 Tbsp||Olive oil|
|2 cloves||Garlic, crushed|
|2 cups||Vegetable stock|
|16||Asparagus spears, tips only, keep the stalks for a stir fry|
|100 g||Snow peas|
|100 g||Snap peas|
|200 g||Spinach leaves, young, stems removed|
- Heat the oven to 230C. Place a roasting dish in the oven to heat.
- Rub the lamb racks with 1 Tbsp oil. Make small slits in the meat at intervals and place in the slivers of garlic, then anchovy and push in rosemary leaves.
- Heat a large frying pan until hot and quickly brown the lamb racks (meat side only). Remove the hot roasting dish from the oven, and place the sliced fennel and then the lamb racks in. Drizzle with the remaining olive oil and grind over some black pepper. Scatter over remaining rosemary.
- Place lamb racks in the oven and roast for 15 minutes — the lamb should be well-browned and the meat still pink.
- Remove from the oven and sprinkle lamb racks with salt. Cover loosely with foil and a clean tea towel and leave to rest while you roast the potatoes. (The lamb should be rested for at least 10-15 minutes before carving into cutlets.)
- Peel potatoes and cut into small cubes, about 2.5cm. Boil until they are just cooked, being careful they do not overcook and break up.
- Drain well and place in a shallow roasting dish. Drizzle with oil and sprinkle with salt. Toss well shaking the dish so they are in a single layer.
- Add rosemary sprigs and place in the oven to roast until crispy. Turn potatoes halfway through cooking if necessary.
- Place the carrots in a saucepan with the lemon juice, oil, garlic and vegetable stock. Bring up to a boil, then reduce heat and simmer until the carrots are starting to soften.
- Add the asparagus tips, snow peas and sugar snap peas. Place the spinach on top and allow to wilt. Stir the wilted spinach through the other vegetables and simmer for about 2-3 minutes until all the vegetables are bite-tender.
- Season with salt and freshly ground black pepper before placing in a warmed serving bowl.