Lamb Rack with Pomme Puree
7,1 / 10
ready in 1 hr 20 min.
- 1 Rack of lamb (ready-to-cook, with long ribs, approx. 800 g)
- ¾ cup Pine nuts
- 1 garlic (crushed)
- 1 sprig rosemary (chopped)
- 2 tablespoons breadcrumbs
- ¼ cup soft butter
- 1 ½ tablespoons clarified butter
- 3.333 cups floury potatoes (peeled)
- 4 ½ cups Green beans
- ⅔ cup dry Red wine
- 1 cup lamb stock
- 1 tablespoon all-purpose flour
- 1 tablespoon butter
- ⅔ cup lukewarm milk
- ¼ cup butter
- 1 teaspoon dried Savory
Heat the oven to 160°C (140°C in a fan oven), 325°F, gas 3 and cut the ends of the ribs off cleanly with a knife to stop them burning. Rub the meat with ground black pepper.
Dry roast the pine nuts. Set aside to cool slightly and then crush in a mixer. Add the garlic and stir in the rosemary, bread crumbs and the butter.
Fry the meat in a roasting tin in hot clarified butter on a high heat. Season with salt and roast for 20-25 min until pink.
Cook the potatoes in boiling salt water for 25 min. Blanche the beans in boiling salt water for 2-3 min. Drain and quench.
Remove the meat from the oven. Turn on the grill and brush the meat with the nut mixture. Place on a baking tray and grill for 5-10 min.
Deglaze the roasting tin with the wine, bring to the boil, add the stock, season to taste and stir in the flour and the butter.
Drain the potatoes and mash along with the milk and 30 g butter. Season with salt, ground black pepper and nutmeg.
Fry the beans in a pan of melted butter and season with salt, ground black pepper and savoury.
Arrange the beans and the potatoes on plates, split the meat into chops and serve 2 chops per person. Serve with the gravy.