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2020 KEEN YOUNG COOK FINALIST: ABI CURTIS

Rack of Lamb served with a Red Wine Jus, Honey Glazed Carrots & Fondant Potatoes

"I chose this recipe because it showcases the locally sourced ingredients around the Bristol/Somerset area with the cider vinegar and the lamb which is from a local farm. I am using seasonal local produce which is readily available during this time of year and celebrating our local food producers."

Ingredients​

  • ​1 kg locally sourced Rack of Lamb

  • Olive oil

  • Butter

  • A bunch of parsley

  • 2 pieces of homemade sourdough

  • Salt and Pepper

  • Somerset Cider Vinegar

  • Multi coloured baby carrots

  • Honey

  • Maris piper potatoes

  • Garlic cloves

  • Sprigs of rosemary

  • Thyme

  • 200ml homemade chicken stock

  • 125ml Red Wine

  • A sprig of thyme

  • A sprig of rosemary

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​Method​

For the Lamb:

  1. Firstly prepare the herb crust for the rack of lamb, by blending roughly broken up pieces of sourdough bread, parsley, olive oil lemon zest and a sprinkle of Parmesan cheese.

  2. Then season the lamb generously with salt and pepper.

  3. When you are ready heat oil in a frying pan on a high heat and brown the sides of the lamb for 4 minutes.

  4. Then turn off the heat and brush with mustard and coat in the herb crust.

  5. Roast for 25 minutes or until pink in the middle but cooked through.

 

For the Honey Glazed Carrots:

  1. Roughly peel your carrots.

  2. Then prepare the glazing by mixing honey cider vinegar and olive oil together and brushing it onto the carrots. 

  3. Bake for 35 minutes at 180 degrees.

 

For the fondant potatoes:

  1. Cut the tops and bottoms of 4 potatoes so they are flat.

  2. Use a circular biscuit cutter to cut the potatoes into circles before placing the potatoes in a hot pan with melted butter and herbs for 5-7 minutes.

  3. Carefully pour stock into the pan and cover and simmer for 25-30 minutes then serve.

 

For the Jus:

  1. Pour red wine into a pan until it begins to thicken and reduces by half.

  2. Then add chicken stock  redcurrant jelly, bay leaves and thyme and simmer until it reduces by half again. Thicken with arrowroot if needed.

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