Tuesday, February 10, 2015

Recipe: Herb Crusted Rack of Lamb, with Hasselback Potatoes, Sautéed mushrooms and Red wine gravy

I've never cooked rack of lamb before, this turned out really really nice! You might notice the lamb is very rare- this is because I do like my meat almost raw- "still mooing", or supposedly "still baa-ing" would be more appropriate in this case! Hasselback potatoes, if you've never heard of them, are lovely- they are like little spiky crispy potatoes- my mother in law makes them all the time so I thought I'd give it a go. They are called "Hasselback" potatoes because they were invented in a Swedish restaurant called "Restaurant Hasselbacken". If you fancy "quickening" up this recipe, you CAN (although it is a little fiddly) make baby hasselback potatoes, with new potatoes- they'll take 35 minutes rather than 1 hour 15. Also, whilst eating this, I thought it would also go really well with creamed leeks- will make this next time too!

Herb crusted rack of lamb, with Hasselback potatoes, sautéed mushrooms and Red wine gravy

8 vivaldi potatoes (or small baking potatoes)
20g butter
20ml extra virgin olive oil
Pinch dried basil
Salt and pepper

1 tbsp vegetable oil
8 bone rack of French trimmed lamb
15g Dijon mustard
15g runny honey
10g fresh basil, finely chopped
10g fresh parsley, finely chopped
Salt and pepper

1 red onion, finely chopped
200ml lamb (or beef) stock
200ml red wine
Salt, pepper and sugar to taste
Cornflour and water to thicken (optional)

20g butter
500g mushrooms, sliced
2 cloves garlic, finely chopped
1 tsp mixed herbs
Salt and pepper

1)      Preheat oven to 180C. Slice straight down into the potato, without cutting them all the way through. Put onto a roasting tray (with enough space to put the lamb on later). Melt the butter and olive oil in a small saucepan. Brush the potatoes with the olive oil and butter, season with plenty of salt and pepper, and roast in the oven for 1 hour 15 minutes. 
2)      In a large frying pan, heat up the vegetable oil until very hot/ at smoking point. Season the rack of lamb with salt and pepper.  Sear the lamb on both sides for 3 minutes each side. Mix together the mustard and honey, and brush all over the rack. Put all the herbs over the rack of lamb (the honey mustard mixture helps it stick). Place the rack of lamb on the roasting tray next to the potatoes. Cook in the oven for 20 minutes (for rare).
3)      In the frying pan that had been used to sear the lamb, fry the red onions for 5 minutes. Add the red wine, stock, salt, pepper and sugar, and cook on a medium-high heat, stirring occasionally. If you want a “jus”, do not add cornflour, if you want a “gravy”, 2 minutes prior to plating up, add cornflour mixed with water to thicken.
4)      Meanwhile, fry the mushrooms, garlic, mixed herbs and seasoning in a saucepan for about 15-20 minutes (until the mushrooms are cooked really!). Remove the lamb and potatoes from the oven. Carve the lamb into 8 separate pieces, season the mushrooms and sauce to taste, and serve all of the separate elements together!

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