FOOD

Macclesfield Express - - LEISURE - AN­DREW NUT­TER

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.

Nut­ters Res­tau­rant, Eden­field Road,

Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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