FOOD
ROAST RACK OF LAMB WITH GINGERED LEEKS AND PORT REDUCTION
(Serves 2) I SO love lamb chops, especially now as I buy proper ones.
I say this as I’ve mentioned before my dad was a butcher, a very thrifty one at that.
Instead of the Nutter family getting the best lamb chops for their tea we’d get the scrawny end ones. The ones the customers didn’t really want. As kids we didn’t know any different so we just ate them but not any more! I demand the best. Ingredients: ●● Few sprigs chopped thyme and rosemary – finely chopped ●● One clove garlic – finely chopped ●● One dessert spoon salt ●● One teaspoon cracked black pepper ●● One tablespoon olive oil ●● One rack of lamb – approx 600g in weight – French trimmed Port Sauce: ●● Splash olive oil ●● One shallot finely chopped ●● 300ml port ●● 300ml beef stock ●● Knob butter Gingered leeks: ●● Two tablespoons olive oil ●● Half leek – cut into 1cm squares and washed ●● One small knob fresh root ginger – chopped ●● One knob butter To serve: ●● Mashed potato ●● Leeks shredded and deep fried in vegetable oil 180° until light golden Method:
1. In a food processor blend together the thyme, rosemary, garlic, salt and pepper. Rub all over the rack of lamb.
2. Heat a small frying pan and seal the lamb, fat side down, until golden.
Place on a tray and roast in a hot oven at 180º for 12 minutes – pink. Cook longer if you prefer it more well done.
Once cooked leave to rest for five minutes.
3. For the leeks heat the olive oil in a pan and fry the leeks for 3-4 minutes until softened.
Add the ginger and butter and season to taste.
4. For the port sauce heat the olive oil and add the chopped shallots.
Cook for 2-3 minutes until softened, add the port and reduce by half, then add the beef stock and reduce again.
Stir in the butter and season to taste.
5. When ready to serve take the rested lamb and slice into six cutlets.
Place some mashed potato on individual plates, add the leeks and arrange the lamb cutlets with the deep fried leeks and finish with a generous spoonful of the port sauce.