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Rosemary crusted rack of lamb with provencale vegetables, mini fondants and a basil dressing Recipe

Rosemary crusted rack of lamb with provencale vegetables, mini fondants and a basil dressing Recipe
Method
  • 1For the potatoes

    Cut the potatoes lengthways into slices 5mm thick.
    Heat a frying pan and add the water, butter and salt. Whisk together to make an emulsion.
    Add the potatoes to the pan cut side down and cook until golden brown and cooked through.

  • 2For the provencale vegetables

    Peel and finely slice the red onion. Peel and finely dice the garlic. Pick the leaves from the thyme.
    Slice the peppers and cut the courgette into small dice.
    Heat a wide bottomed pan until hot and add the olive oil.
    Sweat the onions with the fennel seeds until the onions are soft. Add the peppers and cook for a few minutes. Add the garlic and thyme, cook for a minute and then add the courgettes. Season with salt and pepper and add the chopped tomatoes. Bring to the boil and then simmer until the courgettes are just cooked. Keep warm.

  • 3For the lamb

    Preheat the oven to 200'C.
    Pick the leaves from the rosemary and place in a blender with the garlic. Pulse until pureed. Melt the butter. Add the breadcrumbs to the blender and then add the butter. Blend until the herbs are evenly distributed.

    Heat a frying pan until hot and add the sunflower oil. Season the lamb with salt and pepper and sear on all sides. Remove from the pan, allow to cool and then brush the skin side with the Dijon mustard. Coat the mustard with the breadcrumbs and transfer to the oven. Cook for 10 to 12 minutes and then allow the lamb to rest for 5 minutes before carving.

  • 4For the dressing

    Pick the leaves from the basil and place in a pestle and mortar. Add the garlic and anchovies. Pound the herbs until you have a puree and then stir in the olive oil. This can also be done in a mini blender.

  • 5To serve

    Place a steel ring in the centre of a plate and fill with the Provencal vegetables. Place five mini fondant potatoes around the vegetables. Slice the rack of lamb into 3 chops and place on top of the vegetables. Finish the plate with a drizzle of the basil dressing.

Chef's tip

«If you cannot find rosevale potatoes use charlotte potatoes instead.»

Rack of lamb coated with rosemary breadcrumbs served on a bed of Provencal vegetables with mini fondant potatoes and a basil and anchovy dressing.

Rate this recipe :

(17 votes)

  • Preparation  15mins
  • Cooking time  20mins
  • Rest time  5mins

Ingredients for people


    For the vegetables
  • Rack(s) of lamb 3 chops : 6 whole
  • Maille Dijon mustard : 50 g
  • Rosemary sprig(s) : 6 whole
  • Unsalted butter : 50 g
  • Garlic clove(s) : 1 whole
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Sunflower oil : 30 ml
  • Breadcrumbs : 100 g
  • Red onion(s) : 1 whole
  • Red pepper(s) : 1 whole
  • Yellow pepper(s) : 1 whole
  • Courgette(s) : 2 whole
  • Garlic clove(s) : 2 whole
  • Fennel seed(s) : 10 g
  • Thyme sprig(s) : 6 whole
  • Tinned chopped tomatoes : 200 g
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Olive oil : 30 ml

  • For the sauce
  • Basil : 1 bunch
  • Anchovies in oil : 2 whole
  • Garlic clove(s) : 1 whole
  • Olive oil : 80 ml

  • For the vegetables
  • Charlotte potato(s) : 500 g
  • Unsalted butter : 100 g
  • Water : 50 ml
  • Fine salt : 6 pinch(es)
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