What's For Dinner? - Herb-Crusted Rack of Lamb

Coming into the winter months now and there is a chill in the air, why not try something different? Lamb is lovely and a rack of lamb is exquisite! Yes it can be quite expensive, but if you are lucky enough to find a butchers that will sell racks of lamb at a good price and of good quality than this is a recipe for you. Generally it is four pieces to a person. A rack generally has 9 bones on it which is suitable for 2 people as the ninth bone doesn't have that much meat on it. This dish is great with some fondant potato and braised cabbage.

If you don't have a rack you could do raised lam chops and serve the stuffing alongside it so you still get all of the flavours but at a fraction of the cost, or for the classic Sunday roast you could cook a leg of lam and serve with the potato the stuffed tomato and the braised cabbage. 

1 Large Rack Of Lamb

Salt

Pepper

Olive Oil

Herb-Crust:

Sprig Parsley

Splash Of Olive Oil

2 Tablespoons English Mustard

Sprig Rosemary

Sprig Coriander

Sprig Thyme

7 Tbs. Grated Parmesan

4 Slices Of Stale Bread

Method:

1. Pre-heat the oven to 204 degrees/ gas mark 6.
2. Place lamb on cutting board fat side up.
3. Lightly score the fat layer with a sharp knife.
4. Next, generously sprinkle the lamb with salt and pepper.
5. Mop up the excess seasoning with the rack of lamb, ensuring it’s thoroughly coated.
6. Heat some olive oil in an oven safe pan.
7. Seal the lamb by holding each side in the oil long enough to develop color.
8. Transfer the pan with the lamb into the oven and bake for 7-8 minutes.
9. Prepare the crust while the lamb is cooking.
10. Place all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green.
11. Make sure you don’t overdo it with the olive oil, just a splash.
12. Pour the mixture into a deep dish (bowl or plate) and set aside.
13. Remove the lamb from the oven and brush generously with mustard.
14. Dip the lamb into the crust mixture coating it completely.
15. Dip several times to ensure an even coating.
16. Allow meat to rest for a bit.
17. Place it back into the oven for 3-4 minutes when you’re ready to serve.

* In the picture the lamb is served with stuffed tomatoes: tomato that has been blanched and refreshed and then peel, stuffed with lightly sauteed onion, mushrooms and peppers season with salt and pepper and mix with some chopped herbs.

Pommes Fondant (Stock potatoes)

This recipe is great is you want a change for your Sunday dinner, The prep time isn't that much but the flavours are great!, I have decided to use these in the Christmas dinner this year, they never disappoint  This recipe is for about 8-10 People 

Pommes Fondant (Stock potatoes)

1.5kg Potatoes, Turned

250ml Clarified Butter

500ml Chicken Stock

Salt

Cracked peppercorns

Chopped Parsley

Method:

1. Toss the potatoes in the butter until coloured
2. Cover 2/3 with chicken stock and place in the preheated oven 220/ gas mark 7 for 45 minutes
3. Brush with melted butter halfway through cooking
4. Arrange on vegetable dishes and brush with melted butter and garnish with chopped parsley

What's for Dinner - Fillet Steak with Spinach and Mustard Mash, Green beans and Glazed Carrots

Yes before I start I admit it is fancy, but you deserve a treat every once in a while. This dish compliments itself really well and it quite quick to do - well depending on how well organised you are, how hungry you are (it makes a difference) and how you like your steak cooked.

With fillet beef treat it well, it's the best quality of beef you can get and if you have it nurture it don't attack it with a meat hammer!

1 Fillet of Beef

3 Turned Carrots

8 Green Beans

400g Mashed Potato

100g Spinach

15g Wholegrain Mustard

Salt and Pepper

Sauce;

80ml Red Wine

10g Butter

Salt and Pepper

Pinch Sugar

Method:

1. Get the prep work out of the way, turn you carrots, top and tail the green beans. 
2. Make the glaze by putting a pinch of sugar a small amount of water and some butter in the base of the pan and steam the vegetables, bear in mind the sugar will caramelise just don't let it burn. It is difficult to do glazed vegetables in a small quantity but I love a challenge! To cook the beans just cook in boiling salted water then place in ice water they can be heated with the carrots later.
3. Mash combine the spinach, potatoes, seasoning and mustard and heat up before serving.
4. Have a heavy based pan on high heat preferably a grill pan (that gives the nice grill lines to the steak)
5. Season the steak and put it on.
6. In another pan add the wine and allow to reduce, add the seasoning and the sugar, before serving add the butter to give extra richness, the wine should reduce well to a sticky jus (well reduced intense flavored sauce) 
7. Finish cooking your steak, turn it over and finish in the oven please do not burn the bottom of the pan making a well done steak put the oven at gas mark 6/200 degrees and finish it in the oven for 10mins.

Plate up and enjoy!

I know what you are now thinking she doesn't have any carrots in her picture I know I got home and all the carrots were gone so i decided to quickly cook them on a grill pan with no oil just to soften them a bit, I chose; red pepper, green beans, mangetout and mushrooms.