Herb Crusted Rack of Lamb with Spinach Mousse Pea Pancakes and Haricot Beans


For the Lamb: 2 racks of lamb (with 6-8 ribs each), french trimmed, fat removed 2 tsp thyme leaves 2 tbsp finely chopped, parsley 1 tbsp finely chopped chives 1 tbsp black peppercorns, crushed 4 tbsp olive oil 2 garlic cloves, crushed For the sauce: 1Kg lamb bones, chopped in small pieces 2 tbsp vegetable oil 1 onion, halved 2 garlic cloves, roughly chopped 1 carrot, roughly chopped 1 sprig thyme 2 tomatoes, roughly chopped Zest of 1 lemon bottle red wine 1 tbsp redcurrant jelly chicken stock (see recipe) to cover 25g unsalted butter 25g plain flour For the Haricot Beans: 150g dried haricot beans, soaked overnight (or for at least 6 hrs) 500ml unsalted chicken stock (see recipe) onion, peeled 1 bay leaf 1 tablespoon olive oil 1 clove of garlic, chopped 2 tomatoes, seeded and cut into small dice leaves from 1 sprig of oregano For the spinach mousse: 250g spinach, washed and stalks removed 15g unsalted butter + extra for greasing 75 ml cream pinch nutmeg 1 egg For the pancakes: 100ml whole milk 100g frozen peas 5g unsalted butter 1 rasher streaky bacon, finely chopped 2 tbsp plain flour, sifted 1 egg, beaten 1 tbsp vegetable oil salt and pepper


For The Lamb:To Make The Marinade, Mix The Herbs, Peppercorns, Olive Oil And Garlic Together In A Small Bowl. Spread The Mixture All Over The Racks Of Lamb On A Plate Or Tray. Cover And Refrigerate For At Least 2 Hours.

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