roasted rack of lamb with mint crust
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 2 racks of lamb (8 oz each)
- 1 clove garlic
- 4 fluid ounce red wine
- 14.79 ml red currant jelly
- 56.69 g butter
- 340.19 g mashed potato
- 1 bunch mint, chopped
- 56.69 g whole grain mustard
- 2 shallots, finely diced
- 226.79 g leek, finely diced
- seasoning
directions
- seal rack of lamb on a very hot pan.
- coat rack with wholegrain mustard and press rack into chopped mint.
- place rack in a hot oven and cook to requried taste.
- add minced garlic to pan and cook out.
- deglace pan with red wine and redcurrant jelly.
- reduce by half and whisk in 1oz of butter an season.
- in a seperate pan saute the leeks for two minutes in the remaining butter then add the shallots.
- cook out for another three minutes.
- add to the mashed potatos and mix together.
- make a large quenelle of the mash and place of centre of plate ladle sauce opposite the potato.
- slice lamb and place on top af the sauce.
- garnish with fresh herbs.
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RECIPE SUBMITTED BY
JOHN MULVIHILL
GALWAY
I LIVE IN GALWAY IRELAND I AM A FULL TIME CHEF I LIKE FOOD AND LOVE COOKING IT THE REST OF MY TIME IS TAKEN UP WITH MY FAMILY AND RECIPEZAAR.