Racks of Lamb - Recipe for the delicious Racks of Lamb

Racks of lamb - recipe courtesy of Grant Hawthorne

Grant Hawthorne is responsible for producing some of the finest dishes at award-winning restaurant, The Plough, Wavendon. Here he shows us how to make the perfect Racks of lamb.

Ingredients

▪ 16 Racks of Lamb: short bone cut back bone off (French trim, chine removed)

Rack of lamb with white asparagus,

Lyonnaise potatoes and truffle oil.

▪ 3 sprigs Rosemary

▪ 1L red wine

▪ ½ small jar wholegrain mustard

▪ 10 cloves

▪ 3 bay leaves

▪ 10 all spice

▪ 2 Tbsp garlic

▪ 1 Tbsp whole white pepper

▪ 1 tsp paprika

▪ 2 med onions, thinly sliced

▪ 100ml olive oil

▪ 300ml Port wine

▪ 2L lamb jus

▪ 50g cubed cold butter

▪ 3 lemons, juice & zest of

Maldon salt and cracked white pepper for seasoning

Herb crust (prepared)

1 loaf white bread, grated (crust removed)

2 eggs, 2 egg yolks

50ml water, warm

30g butter

3 Tbsp fresh herbs

Seasoning - ½ tsp garlic

Blend in liquidizer till smooth thick paste, combining water as needed.

Method

▪	Expose 2” of bone on racks (keep all offcuts for stock). Marinate in wine, rosemary, mustard, cloves, bay leaves, all spice, garlic, black pepper, paprika, onion, lemon juice and zest, seasoning. Marinate at least 48 hours in the fridge.
▪	* Prepare port sauce with lamb jus. Strain. Reduce marinade till 50% and add lamb jus, reduce by 1/3^rd. Strain. Mount with butter.
▪	Drizzle racks of lamb with olive oil. Roast in hot oven till brown. Remove and allow to cool slightly. Paste herb on top (presentation side). Bake in oven for 8 minutes (till crust is cooked). Remove. Carve and arrange on plate (overlapping or standing tall). Nappé port jus over. Garnish with straw/ waffle/ boulangere/ Almond potatoes.
▪	* Note: for enhanced flavour, marinate racks only in seasoning, garlic, rosemary, lemon, olive oil.