Rack of lamb by Alan Laycock

11 September 2006
Rack of lamb by Alan Laycock


(serves one)

4-bone rack of lamb
Salt and pepper
Olive oil
Dijon mustard
Chopped sage, parsley, oregano, chives
60ml lamb and chicken reduction
1tsp redcurrant jelly (add to reduction)
Cabbage cake with bacon
Small beetroot quarters roasted in olive oil and garlic
Potato rösti
3 roasted shallots


Remove one of the bones from the lamb. Season and seal in the olive oil. Place in oven and roast until half cooked. Remove from oven and coat the fat in Dijon mustard and breadcrumbs mixed with the chopped herbs. Return to the oven. When cooked, leave to rest for five minutes. Heat up the reduction. Arrange the cabbage cake, beetroot, rösti and shallots. Carve the lamb into three. Arrange on plate.

Alan Laycock

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