Serves: 4
Herb-Crusted Lamb Rack with Roast Endive
Tender, perfectly cooked lamb rack coated in a crisp, fragrant herb crumb, served with caramelized endive and a rich onion marmalade mash. Finished with a silky, reduced lamb jus, this dish is designed to impress at a dinner party or special occasion, showcasing sophisticated flavours and refined technique.
INGREDIENTS
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Lamb Stock
500g chopped lamb bones (including fat and trimmings)
1 litre water
50ml olive oil
20g butter
1 tsp tomato paste
8g coarse sea salt
10 black peppercorns
Few fennel seeds
1 carrot, peeled and cut into 1cm pieces
1 shallot, peeled and cut into 1cm pieces
1 onion, peeled and cut into 1cm pieces
½ bulb garlic, split
2 bay leaves
Sprigs of thyme and rosemary
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Roast Chicory (Endive)
4 whole chicory, halved
15g butter
2 sprigs rosemary
20g demerara sugar
2g salt
12 turns black pepper
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Green Parsley Crumb
Zest of ½ lemon
1 clove garlic, finely chopped
1 tbsp parsley leaves, roughly chopped
1 tbsp olive oil
60g panko breadcrumbs
2g salt & pepper
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Onion Marmalade
2 onions, thinly sliced
20g butter + 50ml oil
2 bay leaves + a few thyme sprigs
12 turns black pepper
2 tsp brown sugar
2 tsp vinegar
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Mash Potato with Onion Marmalade
5 medium potatoes, peeled and halved (~600g)
3L water + 60g salt
150g butter
50ml warmed milk
1 heaped tsp English mustard
1 tbsp onion marmalade
12 turns black pepper
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Cooking the Lamb
1 -8 bone lamb rack, trimmed and cleaned
Salt and pepper
Small amount of oil
Method
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Lamb Stock
Heat ½ the oil in a pan. Add butter, then lamb bones and trimmings. Render fat and caramelize bones.
Add carrots, thyme, garlic, bay, rosemary, ½ the salt and pepper, cook 3–4 mins.
Add onion and shallot, cook 5 mins until golden. Drain excess fat.
Add tomato paste, cook 2 mins. Add cold water to just cover bones. Simmer, skim scum, and cook 20–30 mins until reduced.
Pass through a fine sieve into a clean pan. Finish with a knob of butter while simmering.
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Roast Chicory (Endive)
Heat a pan on medium-high. Sprinkle sugar, add chicory, season with salt, pepper, rosemary, and extra sugar.
Cook 2–3 mins until edges caramelize.
Transfer to a hot oven with a lid for 2–3 mins to steam. Cool slightly.
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Green Parsley Crumb
Blend all ingredients in a blender to a fine crumb.
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Onion Marmalade
Heat oil and butter, add onions, thyme, bay, sugar, salt, and pepper.
Cook 20 mins, stirring occasionally, until caramelized.
Deglaze with vinegar and set aside.
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Mash Potato with Onion Marmalade
Boil potatoes in salted water for 30–40 mins until tender. Drain and return to pan to dry 1 min.
Mash with butter, milk, mustard, onion marmalade, salt, and pepper until smooth.
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Cooking the Lamb
Season lamb. Render fat side in pan over medium heat ~5 mins.
Sear the other side 2 mins.
Cook in oven 5–7 mins depending on size. Rest 5–15 mins.
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Assembly
Brush lamb fat side with ~1 tsp English mustard. Press on parsley crumb and reheat 5 mins.
Serve with roast endive and mash.
Slice cutlets into 3 pieces and arrange on plate.
Drizzle with reduced, buttered lamb jus to finish.