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Friday 1st September 2017

Brioche crusted lamb rack, peas and sherry

Serves 4

2 x racks of French trimmed lamb                                         
3 x rolls of brioche (blitzed into crumbs)
4 x large potatoes, peeled
1 x handful of popped broad beans
200g garden peas
4 x sprigs of thyme
2 x cloves of garlic
2 x tbsp grain mustard
4 x tbsp of chopped tarragon, parley and basil
2 x tbsp unsalted butter
2 x sliced shallots
125 ml x good dry sherry
300 ml x veal jus
extra virgin olive oil 1 tbsp
Pea shoots to garnish


1. Begin by taking the lamb racks and trimming the top layer of fat, leaving only the lower layer of fat showing.

2. Next, heat a non stick pan on the stove, add a splash of oil and lie the lamb into the pan, fat side down. Render the fat on the lamb and cook for 4 minutes.

3. Add half the thyme and some crushed garlic cloves, then remove the lamb and leave to cool slightly. Once cooled, brush the fat side with grain mustard.

4. Mix the herbs with the brioche crumbs and pat onto the mustard covered lamb. Set aside to cook later.

5. Now, cut the peeled potatoes into 4 rectangular pieces - about the size of a bar of soap. Heat the pan back to medium on the stove, then add the duck fat and potatoes, turning them in the hot fat so they become slightly coloured. Once done, pop them in a 180c oven to cook through, turning occasionally.

6. For the sauce, sweat the sliced shallots for 2 minutes, then add a clove of crushed garlic, sherry and thyme, and reduce. Once everything has almost evaporated, add the veal jus and reduce down by half. Pass through a sieve, season to taste and set aside in a clean saucepan.

7. Blanch the peas in boiling water for two minutes, then blitz with a knob of butter. Pass and season, and pop in a pan, ready to heat through later.

8. Follow by finishing cooking the lamb. Pop the lamb fat side up on a baking tray, and cook at 180c for 10 minutes. Remove, then loosely cover with tin foil and rest for a further 5 minutes.

9. Whilst the lamb is resting, drain the potatoes onto kitchen paper and keep warm in the oven. Blanch the broad beans in salted water for 2 minutes, then drain.

10. Heat the pea puree, then arrange a spoonful or swipe onto warm plates, add the potatoes, and carve the lamb into chops (3 per person). Place on the plate and scatter the broad beans on top, before drizzling the sauce on, adding pea shoots and extra virgin olive oil.