Herb crusted lamb, truffle and roasted garlic mash and minted peas and broad beans.
Here’s the main we had at our little dinner party. The herb crust and gravy can be made in advance and the potatoes can also be pre-peeled making this a not too complicated at the time. As any of us Come Dine With Me viewers know, time at the table is key.
Recipe serves 6:
Off cuts of lamb (ask your butcher)
2 Sticks of celery
1 Red onion
4 Rashers of smoked, streaky bacon
A few sprigs of rosemary and thyme
4 Cloves of Garlic
2 Glasses of red wine
2 Tbsp tomato puree
2 Tbsp Redcurrant jelly
2 Cups of hot stock
2 Tbsp plain flour
A rack of 12 lamb cutlets
1 Pack of butter
1 small pack of pinenuts
A big bunch of parsley, mint and rosemary
2 Cloves of garlic
Juice and rind of half a lemon
Salt and pepper
Half a loaf worth of breadcrumbs
1 kg of Potatoes, Russets are good for mashing.
1 pack of butter
Salt and pepper
3 Tbsp of double cream
2 tsp Truffle butter
1 Bulb of roasted garlic (cook whole in the oven till soft.)
Baby broad beans, shelled
Petit pois peas
A big knob of butter
Roast off the lamb bones and trimmings with the bacon, roughly chopped carrots, celery, onion and garlic and some of the herbs. Once caramelised place the roasting tray on the hob and add the flour, tomato puree and anchovy. Cook for a couple of minutes, making sure everything is covered. Add the red wine and bubble for a little while longer. Slowly start adding the stock, mixing and mashing as you go. Finally add the jelly, some more herbs and seasoning. Push all this through a fine sieve and reduce to your desired consistency.
Finely chop the nuts, herbs and lemon rind and combine with the breadcrumbs. Mash this together with the garlic, butter, salt, pepper and lemon juice. Score the fat on the lamb, season and seal the cutlets in a hot frying pan in butter till caramelised and brown. Let cool slightly so the buttery crust doesn’t slide straight off and then apply the crust liberally to the entire outside of the lamb. Roast the rack in a hot oven for 40 minutes (ish).
While the lamb is cooking boil your peeled potatoes till soft. To get extra smooth mash use a potato ricer. Warm the butter, cream, truffle butter and seasonings in a small pan to ensure the mash stays hot. Drain the potatoes and add the warmed mixture. Squeeze the garlic out of its skins and roughly mash. A bit of salt will help break it down. Add this to the mashed potatoes.
Steam the broad beans and peas, both of which we used from frozen. Then add a generous amount of butter, roughly chopped mint and seasoning.