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| Victorian
Lamb Rack Roasted with Hussey Spinach
in a Pistachio Crust (Serves 4) |
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Ingredients:
600 gm Rack of Victorian Lamb
20 gm Fresh Spinach
20 gm Chicken Mousse
8 gm Pistachio Nuts
50 gm Carrots
50 gm Celery
50 gm Turnips
10 gm Garlic
30 gm Shallots
200 gm Potatoes
For The Sauce:
40 gm Shallots
10 gm Garlic
1/8 Litre Red Wine
¼ Litre Prestige Fonds de Agneau
5 gm Rosemary
5 gm Flour
Method:
Trim the lamb, sear in a heavy skillet to
seal in juices. Blanch then puree the spinach;
chop the pistachio nuts. Blend both of these
into the chicken mousse and season to taste.
Spread this glorified mousse on the rack
of lamb and place in a shallow roasting
pan. Roast at 180ºC until rare. Remove from
the oven and the pan.
Meanwhile, clean and cut carrots, celery
and turnips into cubes; peel the shallots
and garlic but otherwise leave them whole.
Roast these on top of the stove in the pan
in which the lamb has been cooked. Meanwhile,
cut the potatoes into shoestrings. Pack
into small baskets and deep try until golden.
For the sauce, chop and sauté the shallots
and garlic; add the red wine, Prestige Fonds
de Agneau and rosemary; simmer until reduced.
Strain, season to taste and bind with cornflour.
Carve the lamb into four pieces. Serve one
on each plate with a portion of roast vegetables,
a potato cake and sauce. |
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