Rack of Lamb with Red Wine Jus, Pomme Fondant and Pea, Courgette, Lemon & Mint Fricassee
Aspiring Student Chef 2020-21 Winner - Louie Whelan-Dorney
About the Recipe
I was doing a session for my family and I chose to try a complex dish.
Ingredients
Pomme Fondant
2 maris piper potatoes
1 Large Rack of lamb
Pea shoots for garnish
1 bottle of Red wine
Seasoning (salt & pepper)
Also butter is needed (alot)
Olive oil
Stock
1 carrot
1 stalk of celery
Half leek green part which has been washed to remove dirt/sand
1 knorr stock pot (lamb)
3 cloves garlic, crushed
1 bayleaf
3 peppercorns
1 medium white onion
Fricassee
1 courgette
1 handful of garden peas
70ml double cream
Preparation
Square the potato and fry for 5 minutes each side until golden brown then add the butter and pan roast for 30mins.
Next prepare the jus by simmering the wine until it reaches a syrupy texture add to beef stock then season to taste.
Then prepare the fricassee chop courgette into 1cm cubes, in a pan with some oil, fry the courgettes till coloured, add peas, lemon zest toss for 1 minute then add about 80ml cream and about 30ml jus and add the mint.
Now cook the lamb, salt all over fat side down in a cold pan then put over a low heat for about 5 minutes the turn the heat up and flip over and throw in rosemary thyme and garlic, for 1 minute then put into a oven pre heated to about 190°C for 7 minutes take out butter baste and rest for 5 minutes.