Dijon & Herb Crusted Lamb Rack with Bubble n Squeak and Rosemary Jus
Author: Kiran Jethwa
Recipe type: Entree
Cuisine: Meat & Poultry
Prep time:
Cook time:
Total time:
Serves: 4
I travelled to the tea growing region of Molo in western Kenya to film Tales from the Bush Larder. In this episode I slaughtered a lamb. It was a very humbling and poignant moment as it really drove home the fact that an animal lost its life so we could enjoy a feast. Being a chef it really taught me a great lesson in how we should really appreciate and care for our ingredients.
Ingredients
- 1 lamb rack, French trimmed and portioned into double chops (ask your butcher)
- 500g mashed potatoes
- 2 tbsp butter
- ½ chinese cabbage sliced
- ½ bunch kale (sukuma)
- 100ml double cream
- 2 cloves sliced roasted garlic
- 4 tbsp Dijon mustard
- 4 tbsp bread crumbs
- 1 tsp dried mixed herbs
- 2 tbsp olive oil
- seasoning
- 200ml gravy or beef stock
- 1 sprig rosemary
Instructions
- Start by making the bubble n squeak. Mix the mash potatoes, kale, cabbage and roasted garlic together in a bowl till nicely incorporated. Add some crushed black pepper.
- Heat the butter in a frying pan and when hot spoon in the bubble n squeak mixture to cover the base of the pan , so its 2cm thick. Stir the mixture occasionally as it browns, and keep browning more and more as you stir till you have threads of the crispy mixture mixed in with the soft creamy mixture. The perfect bubble and squeak should be half crispy, and half smooth. When ready, set aside.
- In another pan heat some olive oil, then liberally season your lamb chops. Seal the lamb chops in the hot oil till they have a nice colour all over. Remove from the pan.
- With a butter knife spread some Dijon mustard all over the back of the lamb chops, then dip this in the herb bread crumbs so they stick to the mustard.
- Place in a hot oven for 10 mins.
- To make the gravy, or rosemary jus, heat some butter in a pan and drop in the rosemary. Fry this till it releases all its aromas. Add your beef stock to this and make sure it has a lovely velvety consistency.
- Remove the lamb from the oven and let it rest for 5 minutes.
- Serve lamb over the bubble n squeak with the rosemary just around it.
