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Rack of lamb with sauté salsify, seasonal greens and a port reduction


Ingredients for the rack of lamb-

75g unsalted butter

4 x four bone racks of lamb


Ingredients for the port reduction-

1 red onion, peeled and finely chopped

1 clove garlic, peeled and finely chopped

50ml red wine vinegar

150ml red wine

Pinch sugar


Ingredients for the sauté salsify-

75g unsalted butter

200g salsify, peeled and cut into 2cm batons, kept in acidulated water


Ingredients for the seasonal greens-

50g unsalted butter

200g seasonal greens, sliced

Rack of lamb with sauté salsify, seasonal greens and a port reduction
Difficulty: easy
Serves: 4


Method for the rack of lamb-

  • Season the lamb with salt and freshly ground black pepper. Heat an ovenproof pan until hot, add the lamb skin-side down and cook for 1-2 minutes.
  • Turn the lamb over and fry on the other side for 30 seconds. Then place the meat, bone-side down, into the pan. Place in the oven to roast for 12-18 minutes, or until cooked to your liking.
  • Remove the lamb from the oven and leave it to rest in a warm place for five minutes.


Method for the port reduction-

  • Bring all of the red wine reduction ingredients to the boil in a non-reactive saucepan, then reduce the heat and simmer the mixture until it has thickened to a light syrup, about 5-8 minutes. Strain the mixture into a clean pan (discard the red onion and garlic).


Method for the sauté salsify-

  • Add the butter and the salsify and stir fry for 3-4 minutes until tender and golden-brown.


Method for the seasonal greens-

  • Heat a frying pan until medium hot, add the butter, seasonal greens and 50ml/1¾fl oz water. Cook gently until the greens are tender. Season to taste with salt and black pepper.


To Serve-

  • Rack the seasonal greens and salsify in the centre of the place and place the cut lamb racks on top and pour the reduction around the plate and over the lamb.