Roasted rack of lamb with red cabbage puree and juniper foam

Image of Roasted Rack Of Lamb With Red Cabbage Puree And Juniper Foam, UK TV
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Ingredients

  • 1 4-bone racks of lamb
  • 125 g butter
  • 1 Savoy cabbage
For the red cabbage pure

  • 1 red cabbage
  • 1 knob of butter
  • 1 tbsp red wine vinegar, or other red wine vinegar
  • 1 bottles port
For the cabbage butter

  • 4 juniper berries, crushed
  • 1 bay leaf
  • 1 cloves garlic
  • chicken stock, to taste
  • dash double cream

Description

Jason Atherton Makes An Impressive Dish Of Roasted Rack Of Lamb With Red Cabbage Puree, Savoy Cabbage And Cabbage Butter And Juniper Foam

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