Lamb Rack with Herb Crust, Braised Lettuce and Confit Potatoes
July 4, 2011
The lamb once prepped was also another simple dish to do yourself…
a rack of lamb per person (we did 2 bones across for each person)
1 bunch fresh mint, chopped
1 bunch fresh basil
60g grated parmesan
3-4 new potatoes per person, peeled
enough oil to cover the potatoes (olive is best but expensive)
2 cloves garlic, chopped
1 little gem lettuce per person
sea salt and black pepper
2-3 tbsp mustard
1 tbsp butter
1. Get your potatoes on, heat the oil gently, and add your potatoes when hot. Do not let the oil spit too much. Cook them slowly on a low-medium heat in the oil with the thyme and garlic.
2. Next make your herb crust by blending the mint and basil, some salt and pepper and breadcrumbs until it’s as smooth as it can be.
You can do the above in advance.
3. Sear the lamb in a hot pan for 5 minutes, turning throughout, before roasting in the oven for another 7-10 minutes. At this stage you need to pull the lamb out and coat it in mustard, any will do, so you can stick on the herb crust. Then pop them back for another few minutes until pink.
If you cooked your potatoes in advance just heat them up again now.
4. Grease a baking tray with the butter. Dot the lettuce with remaining butter and season with salt and pepper. Place in a low heated oven until lettuce is tender when poked in center this should be about 1 hour. This can also be done in advance, we then pan-fried it hot at the last minute.
Then just arrange your dish on your HOT plate…
And cover with salsa verde… beautiful!