Description
Description
Crusted Rack of Lamb with duchess potatoes, pan-seared asparagus, oven-roasted tomatoes, and red wine reduction.
Ingridients
Cherry Tomatoes
- 250 grams cherry tomatoes
- 1 teaspoon salt (Himalayan pink salt)
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon dried oregano 1 teaspoon dried parsley
- 1/2 – 1 teaspoon sugar
- 3 cloves of finely chopped garlic
- Generous drizzle of olive oil
Duchess Potatoes
- 1 kilogram yellow flesh potatoes
- 3 egg yolks
- 2 tablespoons chives
- 1 fresh red chilli (deseeded)
- 1/4 teaspoon nutmeg
- 1/4 cup parmesan cheese
- 80 grams softened unsalted butter
- 2 tablespoons fresh cream (if the potato mash is too dry)
Crusted Rack of Lamb
- 1/2 cup fresh bread crumbs
- 1/2 cup Panko bread crumbs
- 1/4 cup of parmesan cheese
- 1/2 teaspoon salt (Himalayan pink salt)
- 1/4 freshly cracked black pepper
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons finely chopped garlic
- 2 tablespoons of olive oil
- 1 (8 bone) rack of lamb, trimmed and frenched
- 1 teaspoon salt (Himalayan pink salt)
- 1/4 freshly cracked black pepper
- 3 tbsp Dijon mustard
Pan seared Asparagus
- 20-24 spears of asparagus Salt to taste
- 3 tablespoons of olive oil
- 2 cloves of finely chopped garlic
Red Wine Reduction
- 1/2 bottle red port wine
- 1 tablespoon salted butter
