Hospitality sweethearts 14 February 2020 The couples who make working together and living together a love story
In this week's issue...Hospitality sweethearts The couples who make working together and living together a love story
Read More
Search
The Caterer

Rack of lamb by Alan Laycock

11 September 2006
Rack of lamb by Alan Laycock

INGREDIENTS

(serves one)

4-bone rack of lamb
Salt and pepper
Olive oil
Dijon mustard
Breadcrumbs
Chopped sage, parsley, oregano, chives
60ml lamb and chicken reduction
1tsp redcurrant jelly (add to reduction)
Cabbage cake with bacon
Small beetroot quarters roasted in olive oil and garlic
Potato rösti
3 roasted shallots

METHOD

Remove one of the bones from the lamb. Season and seal in the olive oil. Place in oven and roast until half cooked. Remove from oven and coat the fat in Dijon mustard and breadcrumbs mixed with the chopped herbs. Return to the oven. When cooked, leave to rest for five minutes. Heat up the reduction. Arrange the cabbage cake, beetroot, rösti and shallots. Carve the lamb into three. Arrange on plate.

Alan Laycock

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!