Astrid was the first to try it out:
I tweaked the recipe (namely the sauce) for Jo and Liza.
Anyway, I don't think I'll get any where but I had fun trying. Thanks to all my willing victims, I mean, tasters. We had a few crackin' nights in the process and that's what counts. On to the recipe (which serves two):
3 tomatoes, halved
2 cloves garlic, peeled
1lb shallots, peeled
1/2 pint lamb stock
1/2 glass red wine
3oz butter (clarified)
6-bone rack of lamb
2 potatoes (approximately 150-200g each) peeled and shaped
Handful of mint
2 springs of rosemary
50-100ml double cream
Smoked shallot puree
1. Peel the shallots and toss in vegetable oil to evenly cover. Roast at 140°C for an hour (or until tender). Leave to cool.
2. Line a pan with foil and put 2tbsp wood chips on the foil. Sprinkle with water and put over a moderate heat. Put the shallots on a rack and place in pan. Heat the pan until smoke starts to come from the wood chips.
3. Put a lid on the pan, remove from the heat and leave until cold.
4. Blend the shallots with a little cream and season to taste.
5. Pass the puree through a fine sieve and keep refrigerated until required.
6. Reheat gently before serving
1. Peel the potato and shape into a round (either use a cutter or a knife) about 1” thick (~150-200g)
2. Melt 2oz of butter in a pan.
3. Fry the potato on one side until brown. Flip and cook over a low heat until the butter is absorbed.
4. Remove the potato from the pan and drain away the used butter.
5. In a clean pan melt a small knob of butter and put the potato in the pan. Pour stock into the pan until halfway up the potato.
6. Put 2 sprigs of rosemary and 2 peeled garlic cloves into the stock.
7. Put the lid on the pan and cook over a low heat until the potato is tender.
1. Chop the tomatoes in half
2. Melt 1oz of butter in a frying pan and place the tomato halves, cut side down in the pan. Fry gently until the tomatoes are caramelised. Whilst cooking pierce the skin of each tomato with a knife (5mins).
3. Once caramelised, turn the tomatoes and fry gently until they start to collapse (10mins).
4. Once cooked remove from the pan, de-glaze the pan with red wine, and add the cream and mint.
5. Reduce slightly and season. Serve in a separate jug.
Rack of lamb
1. Trim the rack of lamb, cover the bones with foil and rub the meat with oil and season.
2. Seal the lamb on all sides over a high heat.
3. Transfer to a roasting pan and roast at 200°C for 8-10 minutes.
4. Remove from the oven and allow to rest.