Crusted Lamb with Sauce
1 hr 45 min.
- 1 tablespoon white breadcrumbs
- 1 bunch flat-leaf parsley (leaves picked and chopped)
- 1 bunch rosemary (leaves picked and chopped)
- 1 bunch thyme (leaves picked and chopped)
- ½ bunch Peppermint (leaves picked and chopped)
- ½ cup Parmesan (freshly grated)
- 6 tablespoons butter
- 1 egg
- 2 tablespoons Mustard
- 1 Rack of lamb (French trimmed, approx. 800 g)
- ¼ cup white wine
- 4 tablespoons Diced Vegetables (e. g. tomatoes, onions, courgettes)
- ¼ cup cream
Preheat the oven to 150°C (130°C in a fan oven), 300°F, gas 2.
Mix the breadcrumbs with the herbs, parmesan, 2 tbsp of softened butter, the egg and the mustard.
Rub pepper into the rack of lamb and brown it all over in hot oil in a roasting tin. Season with salt and cook for 30-35 minutes. Remove from the oven and increase the oven temperature to 230°C (210°C in a fan oven), 425°F, gas 7. Put the lamb on a grill rack, spread the herb mixture over the meat and return to the hot oven for a further 5 minutes. Deglaze the roasting juices from the tin with wine and put to one side.
While the meat is cooking, wilt the spinach with a drop of water in a hot pan over a high heat. Drain well and roughly chop. Sweat the shallot and garlic in hot oil until translucent, add the spinach and season with salt, ground black pepper and nutmeg.
Unroll the filo pastry and cut out four triangles measuring roughly 15 x 25 cm. Place the spinach mixture in the centre of each triangle then fold the top point of the triangle down to the bottom, over the mixture. Brush the edges of the pastry with egg white and then fold the other two corners in to form a triangle with the spinach completely contained inside. Heat the oil and deep fry the turnovers in the hot oil until golden brown.
For the sauce, bring the deglazed meat juices to the boil with the cream, stir together and check the seasoning. Add 2 tbsp of the butter to the sauce in chunks and mix through. Sauté the diced vegetables in the remaining butter.
To serve, arrange a rack of 3 ribs and a spinach parcel on each (warmed) plate and garnish with vegetables. Add a spoonful of sauce to one side.