FOOD + DRINK in THE KITCHEN WITH cont ...
JIMMY ’ S RACK OF LAMB
WITH SEASONAL VEGETABLES AND CREAMY MASH
Prep Time : 30 min Cook Time : 25 min
Ingredients :
• 1 rack of lamb
• 3g English mustard
• 3g / handful of flat parsley , mint , thyme , rosemary and sage , finely chopped
• 100g seasonal vegetables ( such as sprouts , broccoli , carrots , cabbage )
• 80g creamy mashed potatoes ( adding cream is optional , but delicious !)
• 10ml balsamic and veal sauce
• Olive oil
• Garnish with fried rosemary and pea shoots
For the balsamic and veal sauce :
• 5kg veal bones
• 250g onion
• 250g celery
• 250g carrots
• 50g tomato purée
• 1 bottle of red wine
• 5 litres of water
• 1 head of garlic
• Balsamic vinegar ( to taste )
Method :
First , premake your balsamic and veal sauce - we make big batches but you can adjust for your portion numbers !
1 . Roast the veal bones until they have a very dark brown colour .
2 . Roast the chopped vegetable in a pot with some oil .
3 . Add the tomato purée and cook for a few minutes , then add the red wine and let it reduce .
4 . Next , add the veal bones and enough water to cover the bones .
5 . Bring to the boil and skim . Turn down to a simmer and let it reduce for 8 hours .
6 . Strain and discard the bones and keep the liquid .
7 . Reduce the liquid to a sauce consistency ; you should end up with around 1 litre . Take out enough sauce for your portions ( around 10ml per person ) and add a splash of balsamic vinegar to taste .
Next , prep your vegetables and mash to your liking - we add cream to our mash for extra indulgence and a silky consistency .
Now for the lamb :
8 . Clean the rack of lamb , making sure the bones are very clean .
9 . Pan fry the lamb slowly , skin-side down , so all the fat melts and becomes crispy .
10 . Once the fat has rendered , place the lamb in the oven ( 250 º C ) for 10 minutes for a medium / medium-rare finish .
11 . Once the lamb is out of the oven , rest for at least 10 minutes .
12 . Once the vegetables , mashed potatoes and balsamic and veal sauce are ready and the lamb is well rested , brush the mustard all over the meat and roll it over the finely chopped herbs before returning to the oven for another 5 minutes .
13 . Plate the creamy mash and vegetables before taking the lamb out of the oven and cutting it in half across the bones before plating .
14 . Drizzle with your balsamic and veal sauce and finish with a touch of olive oil and some fried rosemary and pea shoots to garnish .
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