Ingredients

  • 2 x rack of lamb French trimmed
  • Salt and pepper
  • 600g medium size potatoes
  • 50ml olive oil
  • Sea salt
  • 300g Brussel sprout tops
  • 25ml water
  • 25g butter
For the sauce:
  • 100ml Madeira
  • 250ml veal juice

Method

Pre heat the oven to 220°C

Cut an incision on the inside of each rack between each bone. Curve the 2 racks together to make a crown, tie with string and place on a tray. Fill the gap in the centre of the two racks with a tin foil ball to retain the shape while cooking. Season and roast for 30 to 35 minutes.

When the lamb is cooked, remove from the oven and remove the foil. Rest for 5 minutes.Take each potato and place in the groove of a wooden spoon. Using a sharp knife, cut down until the knife rests on the outer edges of the spoon. It should cut almost all the way through the potato, leaving the bottom intact to hold the slices together.

Drizzle the potatoes in oil, season with salt and roast at the same time as the lamb.

Put the Madeira and veal jus into a pan over a medium heat and bring to the boil. Reduce by half and finish with the butter to thicken.

Cook the Brussel sprout tops in water and butter for 2 minutes then season.

To serve pile the potatoes and Brussel sprout tops into the centre of the crown and pour the sauce into a jug to serve on the side.

Ingredients

  • 2 x rack of lamb French trimmed
  • Salt and pepper
  • 600g medium size potatoes
  • 50ml olive oil
  • Sea salt
  • 300g Brussel sprout tops
  • 25ml water
  • 25g butter
For the sauce:
  • 100ml Madeira
  • 250ml veal juice

Method

Pre heat the oven to 220°C

Cut an incision on the inside of each rack between each bone. Curve the 2 racks together to make a crown, tie with string and place on a tray. Fill the gap in the centre of the two racks with a tin foil ball to retain the shape while cooking. Season and roast for 30 to 35 minutes.

When the lamb is cooked, remove from the oven and remove the foil. Rest for 5 minutes.Take each potato and place in the groove of a wooden spoon. Using a sharp knife, cut down until the knife rests on the outer edges of the spoon. It should cut almost all the way through the potato, leaving the bottom intact to hold the slices together.

Drizzle the potatoes in oil, season with salt and roast at the same time as the lamb.

Put the Madeira and veal jus into a pan over a medium heat and bring to the boil. Reduce by half and finish with the butter to thicken.

Cook the Brussel sprout tops in water and butter for 2 minutes then season.

To serve pile the potatoes and Brussel sprout tops into the centre of the crown and pour the sauce into a jug to serve on the side.