| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
Sami |
Aldo & frie, New |
8 |
servings |
INGREDIENTS
| 8 |
sm |
Rack lamb; each with 4 cutlets |
| 1 3/8 |
kg |
Medium sized baking potatoes; peeled and |
|
|
; quartered (3lb) |
| 8 |
tb |
Olive oil |
| 900 |
g |
Baby carrots with green fronds; most of green |
|
|
; trimmed (2lb) |
| 8 |
|
Baby aubergines |
| 4 |
|
Cloves garlic; lightly crushed |
| 100 |
g |
Dried breadcrumbs; (4oz) |
| 2 |
|
Sprigs fresh rosemary; stalks removed and |
|
|
; leaves chopped |
| 2 |
tb |
Chopped fresh sage |
| 1 |
|
Fresh red chilli; seeded and finely |
|
|
; chopped |
| 2 |
tb |
Smooth mustard |
|
|
Salt and freshly ground pepper |
| 1 |
tb |
Balsamic vinegar |
| 150 |
ml |
Red wine; (5fl oz) |
| 150 |
ml |
Vegetable stock; (5fl oz) |
| 25 |
g |
Butter; (1oz) |
INSTRUCTIONS
FOR THE GRAVY
Pre- heat the oven to 190°C/375°F/gas mark 5
Bring a large pan of water to the boil, add the potatoes and part boil for
5 minutes then drain. Place 4 tbsp of the oil in a large roasting tin and
heat in the oven for 5 minutes until almost smoking. Quickly add the
potatoes to the tin and shake about to coat with the hot oil. Add the
carrots, aubergines and garlic. Roast for 15 minutes.
Meanwhile, heat the remaining oil in another roasting tin on top of the hob
and sear the racks of lamb all over for 5-8 minutes. Turn the racks bone
side down. Transfer the tin to the oven and roast the lamb for 10 minutes.
In a large bowl, mix together the breadcrumbs, herbs and chilli and season
with salt and freshly ground black pepper. Spread the mustard over the thin
layer of fat on the tops of the racks of lamb and press the breadcrumb
mixture on the mustard. Return to the oven and roast for further 5 minutes
until the lamb is cooked to your taste. Allow to rest while making the
gravy.
Pour off and discard as much fat as possible from the roasting tin, then
place it on the hob. Add the vinegar to the pan and deglaze, scraping all
the bits of meat and sediment off the bottom. Stir in the red wine and
stock and boil for 5 minutes until syrupy. Away from the heat, whisk in the
butter. Strain through a sieve. Season to taste with salt and freshly
ground black pepper. Serve the lamb with the vegetables and gravy.
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