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Crusted Rack Of Lamb

1st Mar 2016

Herb and Dijon-crusted rack of lamb with Niçoise vegetables and gratin potatoes

A light and elegant dish with rich, hearty flavours; the selection of herbs and mustard gives the dish warmth, complimenting the succulent crusted lamb rump. The simple but delicious sauce paired with a creamy potato gratin, infused with garlic, rosemary and thyme, is just perfect next to the fresh and flavoursome Niçoise vegetables, introducing refreshing spring flavours whilst holding onto the richness we enjoy throughout the winter months.
 
Ingredients

Lamb

  • 4 x3 bone lamb racks
  • 215g of Maille Dijon Mustard
  • salt
  • pepper
  • olive oil
  • 200g of dry white breadcrumbs, homemade
  • 1/2 bunch of fresh parsley, stalks removed
  • 1/2 bunch fresh tarragon, stalks removed

Potatoes

  • 4 large Maris piper potatoes, peeled and cut lengthways into 1cm thick slices
  • 200ml of milk
  • 200ml of double cream
  • 1 bulb of garlic, cut in half horizontally, 1 clove reserved for vegetables
  • 1/4 bunch of fresh thyme, 2 sprigs reserved
  • 1/4 bunch of rosemary
  • salt
  • pepper

Sauce

  • 500ml of strong lamb stock
  • 100ml of white wine

Niçoise vegetables

  • 1 fennel bulb, finely sliced
  • 100g of French beans
  • 10 basil leaves, finely shredded
  • 12 black olives, halved
  • 4 lemon segments, cut across into 5
  • 4 plum tomatoes, peeled and cut into quarters
  • 20ml of extra virgin olive oil
  • salt
  • pepper
  • 1 pinch of sugar

Method

1. For the potatoes, bring the milk and cream to the boil in a pan with the garlic, rosemary and thyme. Remove from the heat, cover and allow to infuse for 1 hour
 
2. Place the potato slices in a pan and cover with lightly salted, cold water. Bring to the boil and simmer for 5 minutes until just tender. Then, remove from the heat and leave to cool in the water
 
3. Pass the garlic cream through a fine sieve and lightly season, as it will be reduced later and concentrate in flavour. Place the potato slices on an ovenproof tray in a single layer and pour over the garlic cream. Keep in a warm place until required
 
4. Preheat the oven to 180°C/gas mark 4
 
5. Heat 3 tablespoons of olive oil in an ovenproof pan. Season the lamb racks and add to the pan, sear until coloured all over
 
6. Remove the lamb from the pan and pour out the oil. Place the pan back on the heat and turn the heat down to low. Return the lamb back to the pan, fat-side down, and cook for 10 minutes to render the fat
 
7. Transfer to the oven and cook for 12-14 minutes. Remove from the oven and allow the lamb to rest on a warm plate
 
8. Meanwhile, remove the fat from the pan and pour in the white wine and place over a high heat. Bring to a boil and scrape the bottom of the pan to deglaze
 
9. Once almost completely reduced, add the lamb stock and reduce again until you are left with a thin, gravy-like consistency. Intensify the flavour by adding any juices from the resting lamb to the pan and reheat before serving
 
10. Preheat the oven to 150°C/gas mark 3
 
11. Place the tomato quarters on a small tray and drizzle with the extra virgin olive oil. Season well and sprinkle over a pinch of sugar. Slice the garlic clove very thinly and place a single slice on each piece of tomato. Roast in the oven for 20 minutes until softened. Remove and keep warm until required
 
12. In a blender or food processor, blitz the breadcrumbs with the herbs and a pinch of salt until bright green in colour and fine. Set aside
 
13. Preheat the oven to 180°C/gas mark 4
 
14. Place the potatoes in the oven for 15 minutes to heat through and allow the cream to reduce. Finish under a hot grill to glaze until lightly golden on top
 
15. Spread a tablespoon of mustard over the fat side of each of the lamb racks and then roll in the herbed breadcrumbs until evenly coated. Place the racks on a tray and reheat in the oven for 4 minutes until the breadcrumbs are golden
 
16. To finish the vegetables, place a frying pan over a low-medium heat and add a tablespoon oil. Once hot, sauté the French beans and the fennel until tender, then add the olives, basil and lemon and season. Remove from the heat but leave in the pan to keep warm
 
17. To serve, place 2 potato slices and a spoonful of the cream onto each plate with a generous portion of the Niçoise vegetables alongside. Top with the roasted tomatoes
 
18. Carve each of the lamb racks into 3 ‘chops’. Arrange on each plate and pour over some of the sauce and a few drops of olive oil to finish. Serve immediately.

Don't fancy cooking this yourself? Pop down to the Terrace Restaurant and taste one of Matt's delicious dishes yourself.  Call now on 01590 612324 to book. 

Crusted Rack Of Lamb | Montagu Arms Hotel

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