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Rack of Orchard Farm Lamb with spiced couscous, shaved pickled beetroot, Jerusalem artichoke purée, beans tagliatelle and mint oil

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SERVES 2 – 4

THE LAMB
200-300g rack of lamb
2 cloves of garlic
20g of mint
100ml of oil
Pinch of chives

Preheat oven to 180°C. To prepare the rack of lamb, firstly you need to clean the bones. To do this, wrap a piece of string around the bone, starting at the bottom, and pull tight. As you pull, the string will remove the meat from around the bone, leaving behind a clean bone. To marinate the rack, blitz together the garlic, mint and oil in a food processor until completely mixed and then pour over the rack of lamb and leave while you prepare the rest of your meal. Be sure to keep a little of the mint oil aside to finish the dish later on.

THE SPICED COUSCOUS
200g of couscous
2tbsp of oil
Salt and pepper
1 apple, finely diced
Pinch of freshly chopped chives
50g of raisins
1tsp of cumin
1tsp of ground coriander
375ml of lamb stock

You will need to prepare lamb stock. Then, lightly sweat the finely chopped onions in a pan with oil and spices. Then add to couscous along with lamb stock and salt and pepper and cover with cling film in a bowl to cook. Once cooked, you can add finely chopped apple, chives and raisins.

THE ARTICHOKE PURÉE
300g of Jerusalem artichokes
50g of butter
50g of double cream
Seasoning

Part boil the artichokes in some salted water until soft enough to blend (approx. 10 minutes). Melt the butter in a pan and then add cream and artichokes and season well. Once simmering, pop in a food processor and blend until smooth and pass through a sieve to obtain a smooth texture.

THE PICKLED BEETROOT
1 red beetroot
50ml of water
50ml of red wine vinegar
50g of sugar
4 cloves
1 star anise

Make your pickling liquor by putting all ingredients into a pan and simmering gently. Finely cut beetroot into 1mm thick rounds and then cut into desired shape and cook in pickling liquor.

THE BEANS TAGLIATELLE
1 courgette, julienne
150g of runner beans
50g of broad beans
Lemon oil

Gently fry courgette, runner beans and broad beans in oil and lemon juice but don’t do this until you are ready to plate as doesn’t take long.

TO COOK THE LAMB
Heat oil in a frying pan and colour each side of the rack until a nice golden brown. Then place on a tray and into a preheated oven at 180°C for 10 minutes (medium rare.) For best results, cut rack of lamb into cutlets to serve.

TO ASSEMBLE
Build your dish by starting with the spiced couscous. Gently spin your bean tagliatelle around a fork and drape on top of the couscous.

Pipe blobs of Jerusalem artichokes purée neatly around the couscous (three is a suggestion). The shaved pickled beetroot to be placed on each purée splodge.

Once the lamb has had time to rest, slice and prop on top of the bean tagliatelle tower. Drizzle lightly with mint oil! And last but not least, serve with a rather gluggable bottle of young Bordeaux and enjoy. 

Recipes published in Feast, issue 39.

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