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
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1 kg locally sourced Rack of Lamb
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Olive oil
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Butter
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A bunch of parsley
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2 pieces of homemade sourdough
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Salt and Pepper
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Somerset Cider Vinegar
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Multi coloured baby carrots
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Honey
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Maris piper potatoes
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Garlic cloves
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Sprigs of rosemary
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Thyme
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200ml homemade chicken stock
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125ml Red Wine
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A sprig of thyme
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A sprig of rosemary
Method
For the Lamb:
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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.
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Then season the lamb generously with salt and pepper.
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When you are ready heat oil in a frying pan on a high heat and brown the sides of the lamb for 4 minutes.
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Then turn off the heat and brush with mustard and coat in the herb crust.
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Roast for 25 minutes or until pink in the middle but cooked through.
For the Honey Glazed Carrots:
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Roughly peel your carrots.
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Then prepare the glazing by mixing honey cider vinegar and olive oil together and brushing it onto the carrots.
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Bake for 35 minutes at 180 degrees.
For the fondant potatoes:
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Cut the tops and bottoms of 4 potatoes so they are flat.
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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.
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Carefully pour stock into the pan and cover and simmer for 25-30 minutes then serve.
For the Jus:
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Pour red wine into a pan until it begins to thicken and reduces by half.
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Then add chicken stock redcurrant jelly, bay leaves and thyme and simmer until it reduces by half again. Thicken with arrowroot if needed.