Friday, August 03, 2012
Chelsea Winter's roasted herb-crusted lamb rack with pomme puree, pan jus and bacony Brussels sprouts
Suggested wine match Selaks Reserve Pinot Noir
Preheat oven to 220°C.
Mix together the rosemary, parsley, thyme, garlic, breadcrumbs, lemon zest, salt and olive oil and set aside.
Heat 1 tbsp olive oil in a pan over high heat. Season the lamb rack, then sear for 1-2 minutes each side until the outside is browned. Remove from the pan and set aside to cool slightly.
Cook the potato pieces in salted boiling water until tender. Drain, then pass through a potato ricer or sieve. Add the butter, beat well, then season with salt and pepper.Keep warm until serving.
Spread the mustard all over the racks, then coat with the crumb mixture. Gently transfer to a baking dish. Roast in the oven for 15 minutes or until cooked to your liking. Remove from the oven and rest for 10 minutes.
Place the pan used to sear the lamb back over a high heat. Add the Pinot Noir and let it bubble for 30 seconds. Add the lamb jus, reduce the heat and simmer until reduced by 1/2. Taste and season with salt and pepper. Strain through a sieve and keep warm.
Fry the bacon pieces in a pan until crispy. Drain off the excess fat. Steam the Brussels sprouts and garlic for a few minutes until cooked but still al dente. Drain, and add to the bacon in the pan with 1 tbsp butter, warm and toss to coat, and season with salt and pepper.
Cut the lamb rack into 1 or 2 bone pieces, place atop the mash, drizzle with the jus, and serve the Brussels sprouts to the side.