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Roast Rack of Lamb with Herb Crust, Courgettes, Tomatoes and Mini Fondant Potatoes

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Ingredients

  • Lamb
  • 4 x 350g racks of lamb
  • About 2 tbsp Dijon mustard
  • Light olive oil, for frying
  • Herb Crust
  • 225g fresh white breadcrumbs (made from a Batch loaf)
  • 4 tbsp olive oil
  • 1 tbsp chopped fresh flat-leaf parsley
  • 1 tbsp snipped fresh snipped chives
  • 1 tsp chopped fresh thyme
  • Tomato Butter Sauce
  • 1 tbsp sunflower oil
  • Lamb trimmings (from above)
  • 2 shallots, finely chopped
  • 2 carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 1 small leek, finely chopped
  • 2 garlic cloves, finely chopped
  • 8 small ripe tomatoes, chopped
  • 1 tbsp tomato puree
  • 150ml dry white wine
  • 4 fresh basil stalks
  • 1 fresh thyme sprig
  • 50g unsalted butter, at room temperature and diced
  • Potato Fondant
  • 14 small waxy potatoes, such as Charlotte (even-sized)
  • 50g unsalted butter
  • Vegetables
  • 1 tbsp olive oil
  • 1 small red onion, thinly sliced
  • 2 garlic cloves, crushed
  • 4 courgettes, chopped
  • 12 small tomatoes, quartered and seeded
  • Sea salt and freshly ground black pepper
  • Fresh flat-leaf parsley sprigs, to garnish

Method

  • Lamb
  • Preheat the oven to 160C (325F), Gas mark 3. Trim down the racks of lamb and carefully cut away all the fat. Cut in four bone portions and set aside until needed.
  • Herb Crust
  • To make the herb crust, place the breadcrumbs in a roasting tin and season with salt and pepper, then drizzle over the olive oil. Place in the oven for 20 minutes or so until crisp and lightly golden, stirring them occasionally to ensure that they cook evenly. Remove from the oven and stir in the herbs. Set aside until needed.
  • Tomato Butter Sauce
  • Meanwhile, make the tomato butter sauce. Heat the oil in a heavy-based frying pan and sauté the lamb trimmings until slightly caramelised. Stir in the vegetables and continue to sauté for 3-4 minutes. Tip in the tomatoes and stir in the tomato puree, then pour in the wine and allow to bubble down, scraping the bottom of the pan to remove any sediment.
  • Add the herbs and top up with enough water to just cover the lamb and vegetable mixture. Simmer for 25-30 minutes until slightly reduced and well flavoured. Remove from the heat and strain through a fine sieve into a clean pan, set aside until needed.
  • Potato Fondant
  • To make the potato fondants, top and tail the potatoes and then cut each one in half into even-sized towers-each one should be about 4cm in height-you’ll need 24 in total. Using a paring knife trim around the edges to achieve more of a barrel shape.
  • Thickly spread the butter on the bottom of two heavy-based frying pans. Pack in the potatoes, season with salt and pepper and then just barely cover with water. Cover each one with a circle of greaseproof and then place on a medium heat on the hob.
  • Cook until all of the water has evaporated and the potatoes are back frying in the butter, which is just beginning to turn golden. It is important not to move the potatoes whilst they are cooking in the pan. Remove from the heat and leave to rest for 20 minutes or up to 4 hours is fine until all of the butter has been soaked up.
  • Lamb
  • When ready to serve, heat a large ovenproof frying pan and several small ones and add a little oil, then quickly sear the lamb portions all over, turning them regularly with a tongs. Brush the best side with the mustard and then press in the herb crust. Return to the frying pan or pans and put in the oven. Roast for another 12-15 minutes or until medium rare. Remove from the heat and leave to rest in a warm plate.
  • Potato Fondant
  • Meanwhile, finish the potatoes. Turn them all over in the frying pan and cook over a medium to low heat until heated through and nicely golden on both sides.
  • Vegetables
  • To prepare the vegetables, heat the oil in a frying pan and add the onion and garlic. Sauté for 2-3 minutes, then tip in the courgettes and season to taste. Continue to sauté for another 4-5 minutes until the courgettes are just tender when pierced with a knife. Tip in the tomatoes and allow to just warm through.
  • Serve
  • Warm through the tomato reduction and then whisk in the butter until you have achieved a nice emulsion. Arrange the lamb on warmed serving plates with the vegetables and potato fondants. Drizzle over a little of the tomato butter sauce and garnish with the parsley sprigs to serve.