Herb Crusted rack of Lamb with potatoes boulangère and courgettes* provençal
2 large racks of Lamb cut in half with 3 bones each portion
- 1 liter chicken stock
- 1 sprig thyme
- 2 sprigs rosemary
- 3 crushed cloves of garlic
- 2 garlic cloves, peeled and finely chopped
- 2 large onions, peeled and sliced
- 4 large Desiree potatoes peeled and finely sliced, on a mandolin if possible
- 4 slices of stale bread made into crumbs.
- 100g grated parmesan.
- Sprig parsley
- Sprig thyme
- Sprig coriander
- Sprig rosemary
- 2 tablespoons English mustard
- 6 large courgettes* cut into 1/2 inch pieces
- 1 sprig rosemary
- 2 tablespoons Balsamic vinegar
- 500g cherry tomatoes, halved
- 1 sprig basil
- 1 sprig coriander
- Olive oil
- Salt and pepper
* Courgette is the British term for Zucchini also commonly called Italian squash.
Method: How to make Gordon Ramsay's F Word Crusted rack of lamb
Preheat the oven to 200c.
For the potatoes bring the chicken stock to a boil and infuse with thyme, rosemary and crushed garlic cloves. Strain before use.
Gently sauté the onions and garlic in olive oil until softened and lightly colored.
Rub an oven proof dish with olive oil and layer the onions followed by the potatoes, repeating until the dish is full finishing with a final layer of potato. Make sure to season each layer as you go.
Pour over the stock until it comes 2/3rds of the way up the dish. Press down on the mixture to help the liquid absorb and finally drizzle a little olive oil on top.
Bake in the oven at 200c for approximately 20 - 25 minutes or until soft and golden on top.
Next, season the lamb and seal in hot olive oil. Bake in the oven at 200c for 7 to 8 minutes.
Meanwhile, in a blender, thoroughly mix all the herb crust ingredients together, season and set aside.
Remove the lamb from the oven and brush with the mustard before dipping into the herb crust mix covering the fat thoroughly.
Allow to rest and before serving simply return the lamb to the oven for a further 2-3 minutes.
For the vegetables, sauté the courgettes and rosemary in olive oil, season and add a dash of vinegar. Add the tomatoes, basil and coriander and cook for approximately 5 minutes further seasoning with a little more oil and vinegar. Allow to cook until the vegetables have just begun to soften.
Slice the lamb into 3 chops per person, serve with the courgettes and a generous helping of the potatoes before spooning over a little of the vinaigrette from the vegetables.