Herb-crusted rack of lamb with aubergine purée
This Herb-crusted rack of lamb with aubergine purée recipe uses Olive Oil, Red Wine Vinegar, and Soft Dark Brown Sugar. Keep it handy for the next time you cook it.
Ingredients
- 2 tbsp
- 1 tbsp
- 1 tbsp
Method (preview)
- 1
Cook the family a Sunday roast to remember with this premium cut of lamb, crusted with citrus and herbs.
- 2
For the brown lamb stock, preheat the oven to 200C/180C Fan/Gas 6.
- 3
Place the lamb bones in a roasting tin and roast into the oven for 20-30 minutes, or until the bones have darkened and the fat and marrow from inside the bones has melted.
- 4
Place the roasting tray over a medium heat, add a splash of water and bring to the boil, scraping up any burned bits from the bottom of the tray using a wooden spoon.
- 5
Pour the liquid into the saucepan containing the bones, then add 500ml/18fl oz water, the bay leaves, rosemary and chicken stock.
- 6
Bring the mixture to the boil, then reduce the heat until the mixture is simmering gently and continue to simmer for 2 hours.
- 7
Strain the stock through a fine sieve into a bowl.
- 8
Cover the bowl and set aside to cool, then chill in the fridge overnight.
- 9
During this time the fat will rise to the top of the stock and solidify.
- 10
The next day, remove the solid layer of fat from the surface of the chilled stock.
- 11
Pour the stock into a saucepan and bring to the boil.
- 12
Reduce the heat until the stock is simmering, then simmer until the volume of liquid has reduced by about 100ml/3½fl oz and the stock has thickened.
- 13
Keep warm.
- 14
For the aubergine purée, pierce the aubergine all over with a sharp knife, then transfer to a plate and cover with cling film.
- 15
Alternatively, place the pierced aubergine on a baking tray and bake in the oven set to 200C/180C Fan/Gas 6 for 45-60 minutes.
- 16
Heat the oil in a saucepan over a medium heat, then add the drained aubergine, dill, mint, yoghurt, lemon zest and lemon juice and stir well until warmed through.
- 17
Season, to taste, with salt and freshly ground black pepper.
- 18
Keep warm.
- 19
For the crusted lamb, dry-fry the cardamom pods over a medium heat for 30 seconds, or until fragrant. Set aside on a plate.
- 20
Add a little oil to the pan, then fry the lamb rack for a few seconds on all sides until browned all over.
- 21
Place the lamb skin-side down and continue to fry until the fat melts.
- 22
Blend the sourdough, mint, toasted cardamom pods, and English mustard to a rough purée in a food processor.
- 23
Transfer the lamb rack to a roasting tray and brush the meat with a little English mustard.
- 24
Spread a tablespoon of the mint mixture onto the fatty side of the lamb rack.
- 25
Roast in the oven for 12-15 minutes (for medium-rare), or until cooked to your liking.
- 26
Remove the lamb from the oven and set aside to rest for 10 minutes.
- 27
Meanwhile, for the gravy, pour the juices from the roasting tray into a saucepan, then add the reduced lamb stock, red wine vinegar and sugar and stir well until the sugar has dissolved.
- 28
Bring the mixture to the boil, then reduce the heat and simmer for 10-15 minutes, or until the volume of liquid has reduced enough to form a thick gravy that coats the back of a spoon.
- 29
Just before serving, stir through the chopped mint.
- 30
To serve, carve the lamb rack into cutlets and divide them equally between two serving plates.
- 31
Spoon the aubergine purée alongside, then drizzle over the gravy.
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