Rack of Lamb with Gnocchi
Ingredients
- For the lamb
- 2 garlic cloves
- 1 Rack of lamb (800 grams or 2 lbs of meat, cut in half)
- rosemary (1 teaspoon finely chopped)
- thyme (1 teaspoon finely chopped)
- salt (and)
- freshly ground peppers
- 3 Tbsps olive oil
- 200 milliliters lamb stock
- For the gnocchi
- 700 grams starchy potatoes
- 4 Tbsps Coconut flakes
- 200 grams Pastry flour
- 2 eggs
- salt
- 3 Tbsps butter
- For the vanilla tomatoes
- 2 Vanilla bean
- 6 Tbsps olive oil
- 1 Tbsp honey
- 1 tsp chopped thyme
- 600 grams cherry Tomatoes
Preparation steps
Preheat the oven to 180°C (approximately 350°F). For the lamb, peel the garlic and squeeze through a press. Rub the rack of lamb with the garlic and season with herbs, salt and pepper. In an ovenproof pan, heat the olive oil and brown the lamb on all sides. Place in the oven for about 20 minutes (depending on size) and cook until pink in the center (medium). Remove the lamb from the pan and wrap with aluminum foil to keep warm. Pour the lamb stock into the pan and bring to a boil, then set aside.
For the gnocchi, peel the potatoes, cook in boiling salted water until fork tender, drain and press through a ricer. Toast the coconut in a dry pan. Mix the hot potato puree with flour, eggs and coconut flakes to form a smooth dough. Season with salt and shape into gnocchi. Carefully drop into the salted boiling water and cook until the gnocchi float to the surface. Remove with a slotted spoon and swirl in a pan with melted butter before serving.
For the vanilla tomatoes, halve the vanilla beans lengthwise and scrape out the seeds. Heat the olive oil with honey, vanilla and thyme. Rinse the tomatoes and place in a baking dish. Pour the hot marinade over the top and cook the tomatoes for about 10 minutes in the oven at 180°C (approximately 350°F).
For the artichoke pesto, combine all the ingredients in a blender and season with salt and pepper.
Arrange the lamb, gnocchi and tomatoes on plates. Drizzle with pesto and the pan sauce and serve immediately.
