Recipe: Roasted lamb, rack potato pave, wilted spinach rose mary jus
Sunday, 13 September 2015
INGREDIENTS
Lamb Rack (frenched), 300g
Red delight potatoes, 150g
Butter, 1/2 tablespoon
Salt, 1 tsp
Pepper, ΒΌ tsp
Cream, 2 tablespoons
Spinach, 2.5 cups
Olive oil, 85ml
Crushed black pepper, 5g
Rosemary fresh, 2 sprigs
METHOD
1. In a bowl, mix olive oil, crushed garlic, Rosemary sprig, salt and crushed pepper to form a marinade. Dip and coat the lamb rack and marinate overnight.
2. Peel the potatoes and slice very thin (preferably with mandolin).
3. Assemble the potatoes with seasoned cream and butter in a butter dish layered. Bake at 160C for 35 minutes until cooked and golden brown. Lave aside for cooling.
4. In a no stick roasting tray, arrange the lamb rack and pour over the marinade. Roast at 175C for 15 to 20 minutes until cooked well.
5. Remove the lamb and keep aside in the same roasting pan. Add stock and deglaze for Rosemary jus. Strain and keep aside.
6. Toss the cleaned spinach in butter, cooked until wilted, and season.
7. Arrange the potato, spinach and lamb rack in a dinner plate and serve with Rosemary jus.
-- Saikat --