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.

Duck a L'orange

With this dish you could serve either rice or mustard and spinach mash to give a mix of flavours. In the picture is sauteed baby potatoes and stuffed cabbage

Duck A L'Orange (Serves 4)

4 Duck Breasts    

50g Butter

4 Oranges             

200ml Soy Sauce

1 Tsp Ground Cinnamon  

1 Tbs Honey

Method:

1. Zest two of the oranges. Juice three of them, and take the peeled segments from one. When segmenting that last orange, don’t just break it apart by hand - try to cut between the membranes.
2. Slash the fatty side of the duck breasts in a criss-cross pattern, through the skin and fat so the flesh shows through - best to do this while they’re still chilled as the firm flesh makes it easier to slice neatly.
3. Mix the orange juice with the zest, cinnamon, honey and soy sauce.
4. Place the duck breasts in a dish, skin side up, pour over the sauce.
5. Chill for 24 hours.
6. Pan-fry the duck, skin-side down, for 10 minutes on a gentle heat (the fat needs to melt and brown).
7. Drain off the fat and return the meat to the pan, other side down.
8. Add the orange segments, half of the marinade, and allow to reduce for five minutes.
9. Remove the meat and whisk in the butter to make a sauce.
10. Slice breasts attractively - don’t just serve them whole.
11. Best not to keep the leftover marinade - it’s had raw meat sitting in it for 24 hours. Though you could probably get away with marinating something else in it if used straight away.

Braised Cabbage With Smoked Bacon and Peas

This is a perfect side dish for Bacon and Cabbage or or with Duck a  L'orange - which is what i have served it with. The filling in the cabbage is so rich with flavours and then the cooking process itself gives a totally different flavour, it is perfect if you don't really like cabbage as its mixed with other ingredients. This should serve 4

2 Streaky Rashers

2 Cloves Of Garlic

1 Cabbage

Rosemary

Cracked Black Pepper

Salt

Method:

1. Remove the outer leaves and set aside for the parcels,
2. Roughly chopped the inner cabbage leaves
3. Sauté off lardons bacon add rosemary and garlic. 
4. Add the peas
5. Add the outside leaves of cabbage then tie neatly. 
6. Add stock and steam for 1 minute.

*Be Careful, you don't overcook the cabbage as it can become soggy, and the inner ingredients can turn to mush.