Side Pannel
Roast Rack of Spring Lamb with a Chervil, Tarragon And Lemo
Roast Rack of Spring Lamb with a Chervil, Tarragon And Lemo
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seasonal
Ingredients List
- 2 Racks young spring lamb
- Salt and ground black pepper
- Extra virgin olive oil
Directions
CRUST INGREDIENTS
4 Lemons
2 Cloves garlic
125 g Fresh breadcrumbs
4 tb Fresh chervil; chopped
2 tb Fresh French tarragon;
-chopped
2 tb Fresh chives; chopped
4 tb Extra virgin olive oil
SAUCE
300 ml Lamb stock
1 sm Glass Madeira
1 Sprig tarragon
Chilled unsalted butter
Preheat oven to 200C/gas 6.
Skin and trim racks if your butcher has not prepared them for you. Remove
all the outer layer of fat. Trim cutlet bones right back to eye of meat,
cutting fat away between bones and scraping bones clean. This is called
French trimming.
Season racks. Heat a little olive oil in a large frying pan and sear meat
on all sides. Remove with two slotted spoons.
Heat oil in a frying pan and add breadcrumbs cooking together until crumbs
separate. Add zest, garlic and herbs. Season.
Press the crust on to outer edge of racks, pressing in well. Place the
racks crumb side uppermost in a roasting tin. Roast in a preheated oven for
12-14 minutes, until meat is pink (but not blue!). Rest lamb in a warming
oven for 5 minutes before carving. Make a sauce while lamb is resting.
Reduce lamb stock with pan juices and Madeira, stirring up any crusty bits.
Add a sprig of tarragon. Finish by swirling in some chilled butter until
sauce is viscous enough for you - the exact amount will vary - the more
butter you add, the thicker the sauce.
Carve the racks into cutlets.
Stir fry some baby spinach leaves. Serve each set of cutlets on a bed of
spinach propped up against a pommes Anna with a garnish of baby vegetables
and the sauce poured around.
4 Lemons
2 Cloves garlic
125 g Fresh breadcrumbs
4 tb Fresh chervil; chopped
2 tb Fresh French tarragon;
-chopped
2 tb Fresh chives; chopped
4 tb Extra virgin olive oil
SAUCE
300 ml Lamb stock
1 sm Glass Madeira
1 Sprig tarragon
Chilled unsalted butter
Preheat oven to 200C/gas 6.
Skin and trim racks if your butcher has not prepared them for you. Remove
all the outer layer of fat. Trim cutlet bones right back to eye of meat,
cutting fat away between bones and scraping bones clean. This is called
French trimming.
Season racks. Heat a little olive oil in a large frying pan and sear meat
on all sides. Remove with two slotted spoons.
Heat oil in a frying pan and add breadcrumbs cooking together until crumbs
separate. Add zest, garlic and herbs. Season.
Press the crust on to outer edge of racks, pressing in well. Place the
racks crumb side uppermost in a roasting tin. Roast in a preheated oven for
12-14 minutes, until meat is pink (but not blue!). Rest lamb in a warming
oven for 5 minutes before carving. Make a sauce while lamb is resting.
Reduce lamb stock with pan juices and Madeira, stirring up any crusty bits.
Add a sprig of tarragon. Finish by swirling in some chilled butter until
sauce is viscous enough for you - the exact amount will vary - the more
butter you add, the thicker the sauce.
Carve the racks into cutlets.
Stir fry some baby spinach leaves. Serve each set of cutlets on a bed of
spinach propped up against a pommes Anna with a garnish of baby vegetables
and the sauce poured around.
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