Ingredients
- 7 Rib Lamb Rack, trimmed and cleaned
- 1 tbsp Dijon mustard
- 1 small bunch rosemary
- 25g capers
- 2 thick slices of white bread, torn
- 6 anchovies
- 2 cloves garlic
- 1 lemon, zest only
- Few sprigs of mint and parsley
- 300g broccolini, blanched
- 200ml double cream
- 100g grated Cheddar
- 100g grated Parmesan
- 400ml veal stock
- Knob of butter
- Splash of sherry vinegar
Method
Heat the oven to 200°C.
Place all of the ingredients for the crust (except the mint and parsley) onto a tray roast for 15 minutes, cool and then place into a large food processor. Blitz to a fine crumb, add the mint and parsley and blitz again. Pour onto a tray and set aside.
Heat a large fry pan to hot and fry the lamb in the pan fat side down for 2 minutes.
Brush the fat-side of on the lamb with mustard and press on the crust.
Roast for 20 minutes then rest for 10 minutes.
Bring the stock to the boil and then reduce by half. Add the sherry vinegar and butter and mix well.
Place the broccolini, cream and cheese into an oven proof dish bake for 15 minutes.
Serve the lamb with the cheesy broccolini and finish with the sauce.
Ingredients
- 7 Rib Lamb Rack, trimmed and cleaned
- 1 tbsp Dijon mustard
- 1 small bunch rosemary
- 25g capers
- 2 thick slices of white bread, torn
- 6 anchovies
- 2 cloves garlic
- 1 lemon, zest only
- Few sprigs of mint and parsley
- 300g broccolini, blanched
- 200ml double cream
- 100g grated Cheddar
- 100g grated Parmesan
- 400ml veal stock
- Knob of butter
- Splash of sherry vinegar
Method
Heat the oven to 200°C.
Place all of the ingredients for the crust (except the mint and parsley) onto a tray roast for 15 minutes, cool and then place into a large food processor. Blitz to a fine crumb, add the mint and parsley and blitz again. Pour onto a tray and set aside.
Heat a large fry pan to hot and fry the lamb in the pan fat side down for 2 minutes.
Brush the fat-side of on the lamb with mustard and press on the crust.
Roast for 20 minutes then rest for 10 minutes.
Bring the stock to the boil and then reduce by half. Add the sherry vinegar and butter and mix well.
Place the broccolini, cream and cheese into an oven proof dish bake for 15 minutes.
Serve the lamb with the cheesy broccolini and finish with the sauce.