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Eat The Seasons - May Recipe of the Month - Copy

 24th May 2012

Eat the Seasons - MayTender racks of lamb go beautifully with the sunshine flavours of chargrilled vegetables and basil in this simple main course. Perfect for an alternative to traditional Sunday lunch

 

 

 

 

Roasted rack of English lamb with chargrilled Provencal vegetables, olive tapenade and basil pesto

Ingredients

  • salt
  • pepper
  • olive oil
  • 4 4-bone racks of English lamb

Chargrilled vegetables

  • 1/2 aubergine, sliced length ways
  • 1 bulb of garlic, crushed
  • 1 courgette, sliced length ways
  • 50ml of extra virgin olive oil
  • salt
  • 1 red pepper, peeled and cut into 4
  • 4 sprigs of thyme, picked
  • 1 yellow pepper, peeled and cut into 4

Tapenade

  • 10ml of extra virgin olive oil
  • 100g of pitted green olive

Pesto

  • 1/2 bulb of garlic
  • 1 bunch of basil, fresh
  • caster sugar
  • 30ml of extra virgin olive oil
  • salt
  • 20g of pine nuts, toasted
  • 20g of grated Parmesan

Method

  1. Blend the pesto ingredients together until smooth in a food processor and place to one side
  2. Then, for the tapenade, simply pulse the olives and oil together in blender until smooth but with a little texture remaining, then set to one side
  3. Preheat the oven to 200°C/Gas mark 6. In a large hot sauté pan, place a tablespoon of olive oil and then the seasoned lamb racks, fat side down. Allow to colour well and then turn over and colour all sides evenly
  4. Return to being fat side down and place in the hot oven for 12 -15 minutes. Then remove from the oven and rest. Reserve any resting juices to drizzle over before serving
  5. While the lamb cooks, prepare the chargrilled vegetables. In a small pan warm 30ml of the olive with the garlic and thyme until it starts to sizzle. Remove from the heat and season with salt
  6. Toss the vegetables with the remaining olive oil and season. In a very hot chargrill pan sear them until cooked. Cut into small pieces and place in the flavoured oil to marinade
  7. To serve, place a pool of the pesto to one side of the serving plate and quenelle of the tapenade on the other. Reheat the vegetables in the oven and place over the pesto. Carve the lamb into 2 pieces and drizzle with some of the resting juices. Serve
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The Montagu Arms Hotel, Beaulieu, New Forest, Hampshire. SO42 7ZL
Tel: 01590 612324, Fax: 01590 612188
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