Rack of Lamb with Red Wine Jus, Pomme Fondant and Pea, Courgette, Lemon & Mint Fricassee

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.