For four people

Ingredients:

Lamb:

Rack of lamb “French Trimmed” – allow 3-4 bones per person, depending on the size of the rack

A handful of mixed herbs -to include at least 3 of the following –  tarragon, parsley, rosemary, thyme, sage

100g of Dried white breadcrumbs

Dijon mustard

Salt & Pepper

Dauphine potatoes: (This can be made in advance)

Choux pastry mixture –

50g Butter

150ml Water

60g Plain Flour

2 Eggs

150g plain mashed potato (without butter or milk)

Sauce:

A little lamb (or chicken) stock

A splash of the red wine

A knob of butter

 

Method:

For the Lamb:

Preheat the oven to 150c

Put the breadcrumbs and the herbs in a food processor and pulse until the herbs are chopped through the mixture – giving you a bright green crumb.

Season the lamb all over and quickly brown on all sides  in a little oil in a frying pan.

Brush the fat side of the lamb with dijon mustard and then press this side into the breadcrumbs

Put the lamb, herb side up in the oven in a roasting tin and cook for 15-20 mins

Once cooked remove from the roasting tin and allow to rest in a warm place for 5 mins

For the choux pastry mixture:

Bring the butter and water to the boil, tip in the flour in one go and mix to a smooth paste off the heat, then slowly beat in the two eggs until you have a glossy mixture.

Add the mashed potato and season well with salt & pepper.

Heat a small pan of oil 5cm deep (or deep fryer) – to 175C

Drop or pipe spoonfuls of the mixture into the oil and cook until golden

For the sauce

Make a little sauce by bringing the stock & the wine in the roasting tin – and whisk in a knob of butter at the end.

 

Presentation:

Slice the lamb into cutlets, spoon over your sauce, serve alongside the dauphine potatoes and a seasonal green vegetable. Redcurrant jelly is allowed too!

Check out our Easter Wine, and Food pairings.