Michel Roux's Rack of Lamb With Summer Vegetables
Ingredients
Method
- Score the layer of fat with a sharp knife and sprinkle both sides of the lamb with the herbs and rub them in well. Place the rack into a large non stick frying pan and turn the heat onto medium. This will help the fat render slowly into the pan. Add the garlic to the pan and increase the heat to medium high and continue to cook the lamb until the fat has evenly browned. Cook on the bottom side of the rack also until lightly browned.
- Place the pan into the oven for around 12 minutes to finish cooking.
- Meanwhile add the oil to the pan over a medium heat, add the asparagus and new season onions and lightly sauté for 2-3 minutes. Add the fresh peas and potatoes and continue to cook for a further 2 minutes. Lastly add the broadbeans, lemon juice, lemon zest and mint. Season well with salt and pepper and stir well until just cooked. Remove the pan from the heat.
- Remove the lamb from the oven and transfer the lamb rack to a tray to rest for a few minutes. Pour any excess fat from the pan over the lamb and return the pan to the stove over a medium heat. Add a good splash of rose to the pan and leave it to reduce by half before adding the lamb stock. Leave it to simmer for another 5 minutes or until it has reduced by half again. Add a drizzle of extra virgin olive oil and stir well to emulsify into the sauce.
- After the lamb has rested for 8-10 minutes, carve it into individual lamb chops. Serve the lamb with the vegetables alongside. Spoon over the jus and enjoy!
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