Saturday , September 25 2021

Roast rack of lamb, salt baked jersey royals, spring vegetable salad, wild garlic and anchovy salsa

By Dan Freer, Strattons Hotel, Swaffham


Salt baked jersey royals
300g of plain flour
225g of table salt
2 egg whites
200ml of water
400g of jersey royals
2 egg yolks

Wild garlic and anchovy salsa
1 banana shallots
8 salted anchovy fillets
5 wild garlic leaves
Zest of 1 lemon

30ml of red wine vinegar
140ml of extra virgin olive oil
1 teaspoon of Dijon mustard

Spring vegetable salad
150g of podded broad beans
1 bunch of asparagus
4 spring onions, cleaned and sliced into 6cm lengths
1 large knob of butter

1 best end of lamb French, trimmed

Serves 4

Heat the oven to 180°C.

Make the salt baked potatoes. Place the flour, salt, egg whites and water into a large bowl and work with your hands until a firm dough is formed. Split this mixture into two with one portion slightly bigger than the other. Place the smaller half on to a sheet of grease proof paper then sandwich another layer of grease proof paper on top of the dough. Using a rolling pin roll the dough into a rectangle approximately a ¼ of an inch thick and place on a baking sheet. Repeat the same process with the second half, when rolled out this should be slightly bigger then set aside. Remove the grease proof from the top of the smaller dough sheet and arrange the potatoes on top, sit them in the middle of the dough leaving at least an inch lip then brush the lip with the egg yolk. Remove the grease proof from the second dough sheet and lay on top of the potatoes, push down on the edges ensuring you form a good airtight seal, brush the whole thing with the remaining egg yolk. Cook in the oven for 2 hours.

Once the potatoes are cooked remove from the oven and place the tray to one side.

Meanwhile make the salsa. Finely dice the shallot, anchovys and wild garlic leaves and place into a bowl with the lemon zest. Add the vinegar, Dijon mustard and a heavy pinch of sea salt and whisk together. Continue whisking while adding the olive oil in a slow steady stream until you have none left. Check the seasoning.

Bring a pan of salted water to the boil and shoot in the broad beans allow these to cook for one minute then remove from the pan with a slotted spoon and place into a bowl of iced water for 5 minutes. Once cool using your fingers carefully pod the sweet beans from their skins. Place to one side.

To prep the asparagus, remove any woody ends by bending the cut end of each spear. It should snap easily at the point where the woody part begins. Cook the asparagus tips in the boiling water for 1 ½ minutes. Remove from the pan and halt the cooking process by submerging in a bowl of iced water. Once cool remover from the water and place to the side with the broad beans.

To cook the lamb, place a medium pan over a high heat. Once hot, add the rack of lamb fat-side down and cook until the fat is golden brown and slightly rendered (about 2 minutes). Turn the rack over and sear for a further minute. Place the pan into the oven and cook for 8-12 minutes. After 8 minutes check on the rack every two minutes using a temperature probe (looking for an internal temperature around 52 degrees). Once this temperature is met remove from the pan and place on a plate to rest for at least 10 minutes.

While the meat is resting place a pan on a medium heat with a large knob of butter. When melted cook the asparagus for 1 minute, followed by the broad beans, spring onions and a heavy pinch of sea salt. Cook for a further minute or until hot. Remove the potatoes from the dough and arrange on a plate with the spring vegetables. Carve the lamb and place on the plate with the rest of the elements, drizzle generously with the salsa and enjoy.

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