Truffled Rack of Lamb with Pomme
Anna, Parsnip Purée, Rosemary infused Lamb Stock reduction
and Watercress Oil
Ingredients:
4 racks of Lamb
1 peeled and diced Potato
2 Potatoes
4 oz of clarified Butter
1 oz fresh grated Truffle
1 pound Parsnips, peeled and diced
1 pint Chicken Stock
1 pint Lamb Stock
6 fl oz Port
2 fl oz Red Wine Vinegar
1 bunch Rosemary
1 Bunch Watercress
1/2 Cup Sunflower Oil
2 fl oz cream
1 oz butter
1 clove garlic
2 shallots
2 tsp honey mustard
2 tbsp tomato concasse
Method:
Prepare and trim extra fat off lamb or have butcher prepare
for cooking.
To make watercress oil blanch one bunch of watercress in boiling
salted water for 1 minute, refresh in ice water, drain. Place
in a blender, purée with half a cup of sunflower oil
and a little salt. Chill for 6 hours, decant leaving the residual
water behind. It is now ready to use.
Boil the parsnips and one peeled potato when cooked drain
well, put in blender, blitz in cream and 1oz of butter, pass
and season to taste.
To make the Pomme Anna peel and slice thinly the other two
potatoes. When sliced, cut out 96 neat circles using a one
inch round cutter. Brush with clarified butter. In a hot frying
pan layer neatly two lots of twelve on top of each other forming
a large circle, leaving a small hole in the centre, fry 5
minutes on each side until brown and crisp, repeat this until
all four are done. Keep warm.
Brush the rack of lamb with the garlic clove and seal all
over in a hot pan. Remove, insert six sprigs of rosemary into
the meat, season then roast in a hot oven, 220°C, 425°
F, Gas Mark 8 for 7 minutes. Remove and rest for 10 minutes.
To make sauce place 2 sprigs of rosemary, 2 chopped shallots
in a sauce pan. Add vinegar and reduce till evaporated, add
port, reduce again. Add chicken and lamb stock reduce to 1/2
pint, keep warm. Brush lamb with honey and mustard sprinkle
with grated truffle and reheat for 2 minutes. Reheat Pomme
Anna, parsnip purée and reduction.
To serve place Pomme Anna in centre of warm plates then the
lamb on top. Put 3 quenelles of parsnip purée around
the outside and pour sauce around the Pomme Anna.
To garnish dribble watercress oil around the outside, finish
by placing deep-fried sprigs of rosemary into the purée.
Sprinkle with tomato concasse.
Enjoy. Serves 4.
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