Roast rack of spring lamb with a chervil, tarragon and lemo
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Racks young spring lamb | |
| Salt and ground black pepper | ||
| Extra virgin olive oil | ||
| 4 | Lemons | |
| 2 | Cloves garlic | |
| 125 | grams | Fresh breadcrumbs |
| 4 | tablespoons | Fresh chervil; chopped |
| 2 | tablespoons | Fresh French tarragon; chopped |
| 2 | tablespoons | Fresh chives; chopped |
| 4 | tablespoons | Extra virgin olive oil |
| 300 | millilitres | Lamb stock |
| 1 | small | Glass Madeira |
| 1 | Sprig tarragon | |
| Chilled unsalted butter | ||
Directions
CRUST INGREDIENTS
SAUCE
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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