A Typically Heavy Dish Lightened UP!

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Make A Typically Heavy Dish Lightened UP!

I would say that most people feel that lamb can be, and often is, a heavier dish. In this case, the lamb is treated with bright herbs and accompanied by vegetables that are fresh and vibrant. For those of us still in very warm weather, this succulent lamb dish is delicious and light. For those of you who are already experiencing temps below freezing, you will enjoy the comforting flavors of the lamb along with the potato gratin that can accompany it!

Herb and Dijon Crusted Rack of Lamb with Niçoise Vegetables and Gratin Potatoes

Serves 4

Total time:  2 hours 20 minutes

Ingredients

Lamb

4 x 3 bone/rib lamb racks

8 oz of Dijon mustard

7 oz of white breadcrumbs, homemade, dry

1/2 bunch of fresh parsley, stalks removed

1/2 bunch of fresh tarragon, stalks removed

salt

pepper

olive oil

Potatoes

4 large russet potatoes, peeled and cut length ways into 1/3" thick slices

7 fl oz of milk

7 fl oz of heavy cream

1 bulb of garlic, cut in half horizontally, 1 clove reserved for vegetables

1/4 bunch of fresh thyme, 2 sprigs reserved

1/4 bunch of rosemary

salt

pepper

Sauce

4 oz of white wine

2 cups of strong lamb stock (prepare from store bought product)

Nicoise Vegetables

4 plum tomatoes, peeled and cut into quarters

1 pinch of sugar

1 fennel bulb, finely sliced

4 oz of French beans

10 basil leaves, finely shredded

12 black olives, halved

4 lemon segments, cut across into 5

1 oz of extra virgin olive oil

salt

pepper

The Potatoes

Bring the milk and cream to a boil in a pan with the garlic, rosemary and thyme. Remove from the heat, cover and allow to infuse for 1 hour.

Place the potato slices in a pan and cover with lightly salted, cold water. Bring to the boil and simmer for 5 minutes until just tender. Then, remove from the heat and leave to cool in the water.

Pass the garlic cream through a fine sieve and lightly season, as it will be reduced later and concentrate in flavor. Place the potato slices on an ovenproof tray in a single layer and pour over the garlic cream. Keep in a warm place until required.

Preheat the oven to 350°F

Heat 3 tbsp of olive oil in an ovenproof pan. Season the lamb racks and add to the pan, sear until colored all over.

Remove the lamb from the pan and pour out the oil. Place the pan back on the heat and turn the heat down to low. Return the lamb back to the pan, fat-side down, and cook for 10 minutes to render the fat.

Transfer to the oven and cook for 12-14 minutes. Remove from the oven and allow the lamb to rest on a warm plate.

Meanwhile, remove the fat from the pan and pour in the white wine and place over a high heat. Bring to a boil and scrape the bottom of the pan to deglaze.

Once almost completely reduced, add the lamb stock and reduce again until you are left with a thin, gravy like consistency. Intensify the flavor by adding any juices from the resting lamb to the pan and reheat before serving.

Preheat the oven to 325°F

Place the tomato quarters on a small tray and drizzle with the extra virgin olive oil. Season well and sprinkle over a pinch of sugar. Slice the garlic clove very thinly and place a single slice on each piece of tomato. Roast in the oven for 20 minutes until softened. Remove and keep warm until required.

In a blender or food processor, blitz the breadcrumbs with the herbs and a pinch of salt until bright green in color and fine. Set aside.

Preheat the oven to 350°F

Place the potatoes in the oven for 15 minutes to heat through and allow the cream to reduce. Finish under a hot grill to glaze until lightly golden on top.

Spread a tablespoon of mustard over the fat side of each of the lamb racks and then roll in the herbed breadcrumbs until evenly coated. Place the racks on a tray and reheat in the oven for 4 minutes until the breadcrumbs are golden.

To finish the vegetables, place a frying pan over a low-medium heat and add a tablespoon oil. Once hot, sauté the French beans and the fennel until tender, then add the olives, basil and lemon and season. Remove from the heat but leave in the pan to keep warm.

Plating/Presentation

To serve, place 2 potato slices and a spoonful of the cream onto each plate with a generous portion of the Niçoise vegetables alongside. Top with the roasted tomatoes.

Carve each of the lamb racks into 3 ‘chops’. Arrange on each plate and pour over some of the sauce and a few drops of olive oil to finish. Serve immediately.

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