Deboned Rack of Lamb Recipe
Compiled by Raphaella Frame-Tolmie Food production and recipes Michael Broughton Photographs Simon Scarboro Ingredients: • A little olive oil for frying • 500g lamb bones • Half an onion, roughly chopped • Half a carrot, roughly chopped • Half a celery stick, roughly chopped • Half a head of garlic • 6ml tomato paste • 265ml dry white wine • 2 cups white stock • 2 cups brown stock • 1 bay leaf • 2 sprigs of thyme • 2 sprigs of parsley • 1 sprig of rosemary • 1 bay leaf • 1/4t whole black peppercorns • Vegetable oil for frying • 1 cup of basil leaves • Half a cup of breadcrumbs • 1 garlic clove, sliced • A pinch of salt and pepper • 200g shallots, peeled • 1 sprig of thyme • 1T butter • 25–35ml cream • Salt • White pepper • 4x150g portions of trimmed rack of lamb • 2T olive oil • 2T English or Dijon mustard Directions: To make the jus, heat a little olive oil in a large saucepan and brown the lamb bones well. Add the onion, carrot, celery and whole garlic, and sauté until brown. Then add the tomato paste and wine, and reduce by half. Add the stocks, herbs, bay leaf and peppercorns, and simmer slowly for two hours, occasionally skimming the surface. Strain the jus twice and return to the stove to reduce until the desired flavour is achieved. For the basil crust, heat the vegetable oil in a large saucepan until hot. Make sure the basil leaves are dry and deep fry them until translucent. Remove with a slotted spoon and place on paper towel to drain. Place the breadcrumbs, fried basil and garlic in a food processor. Season with salt and pepper, process until fine and set the mixture aside. To make the shallot purée, cut the shallots into slices about half a centimetre thick. Bring a cup of water to the boil in a saucepan and add the shallots, thyme and butter, cooking until the shallots are tender. Continue until the water has evaporated and the shallots are very soft and begin to fry. Add the cream and bring to the boil for one minute. Remove the thyme and, using a hand stick blender, blend the shallots and cream together well. Strain and season with salt and a small pinch of white pepper. The consistency should be ‘spoonable’ rather than pourable. Preheat the oven to 180°C. Using a sharp boning knife, cut the loin away from the rib bones. Trim any remaining fat or gristle and season the lamb with salt and pepper. Heat a heavy-based, oven-proof frying pan over medium to high heat and add the olive oil. Sear the meat quickly and place the pan in the oven for three to five minutes. Remove the lamb from the pan and allow it to rest in a warm place for three to five minutes. Spread the basil crust mixture evenly in a small, shallow baking tray. Dry the meat with a clean kitchen towel, season again and, using a pastry brush, generously cover the lamb with the mustard. Roll the meat in the basil mixture to coat evenly. Cut into 1cm slices and serve with a swirl of purée and the jus. Serve with artichokes, asparagus, edamame beans and vine tomatoes. Serves 4 This recipe was originally featured in the May 2012 issue of House and Leisure.